Roasted Aubergine Veggie Cous Cous
This dish was made for 4 here
Prepare the aubergines30 Min
Fry the onion3 Min
Create the sauce15 Min
Make the cous cous5 Min
Serve up2 Min
Prepare the aubergines of 5
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 of 5
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 of 5
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 of 5
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 of 5
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!