Middle East Family Starter

Roasted Aubergine Veggie Cous Cous

Name: Roasted Aubergine Veggie Cous Cous
Prep time: PM25.00T
Cook time: PM0.00T
Total time: PM60.00T
Cuisine: Middle East

60Min

Intermediate

If you love veggies - we think you should try our cous cous recipe with roasted aubergines and a rich and spicy tomato sauce. Our Mezeast Harissa adds a sweet and deep tomato and chilli flavour.

Ingredients

5 tablespoons

MEZEAST Harissa Spicy Chili Paste

80 g

couscous, dried

Courgette

Red onion

Aubergine

2 tablespoons

Olive Oil

400 g

can chopped tomatoes

red pepper, diced

200 g

tinned chickpeas, rinsed

400 g

Low salt vegetable stock (per 100ml as prepared)

15 g

Juice of 1/2 Lemon

20 g

Pistachio

60 g

low fat Greek yoghurt

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Nutrition Value

Energy

474.34 kcal

Protein

15.48 g

Carbohydrate

66.48 g

Fibre

22.74 g

Fat

18.6 g

of which: saturates

2.72 g

Information per serving

Prepare the aubergines

30 Min

Preheat the oven to 200˚C (180˚C fan) Gas 6. Halve the aubergines from top to bottom, then cut a criss cross into the aubergines, making sure you don't cut right through. Place on a small baking tray and drizzle with a little oil. Season with a little black pepper and bake for 30-40 minutes or until very tender and lightly browned.

Fry the onion

3 Min

Heat a little olive oil in a frying pan and cook the onion for five minutes, stirring regularly until softened and lightly browned. Add the harissa paste and cook on a low heat for 3-4 mins, stirring constantly.

Create the sauce

15 Min

Add the tomatoes into the pan with the peppers, courgettes, chickpeas, coriander and stock. Season with a little salt and lots of ground black pepper, then bring to a simmer and cook for 15-20 minutes, stirring occasionally until the vegetables are tender and the sauce has thickened.

Make the cous cous

5 Min

5 minutes before the sauce has finished cooking, make the couscous. Dissolve the stock cube in 100ml/3½fl oz boiling water in a bowl. Stir in the couscous, cover and rest for five minutes. Add the lemon zest, coriander and season to taste. Toss well together, using a fork to break up the clumps of couscous.

Serve up

2 Min

Place half an aubergine on each plate. Stir the lemon juice into the sauce and season to taste. Spoon the spiced chickpeas over the aubergines. Add the couscous and sprinkle with chopped nuts. Scatter with coriander and add a dollop of yoghurt on top to finish!