Recipe: Appetizing Baked aubergine and couscous

Baked aubergine and couscous. Place the aubergine skins back in the baking dish and spoon in the couscous mix. Serve hot with a mixed leaf salad and a drizzle of dressing. A sophisticated dish with contrasting flavours, where meaty aubergine meets fluffy couscous.

Spoon the couscous over the chicken and return the lid. Prepare the couscous by placing the cinnamon stick, curry powder, garlic, ginger and diced tomato in an oven-proof dish with the couscous and vegetable stock. Spoon the aubergine flesh back into the shells and top with the couscous mixture. You can cook Baked aubergine and couscous using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Baked aubergine and couscous

1. You need 2 of medium aubergines.
2. It's 1 of red pepper - chopped.
3. It's 2 cloves of garlic - chopped.
4. Prepare 8 of mushrooms - chopped.
5. Prepare 1 of onion - chopped.
6. Prepare 1 tin of chopped tomatoes.
7. You need 1/2 tsp of cumin.
8. Prepare 1/2 tsp of tumeric.
9. It's 1/2 tsp of chilli powder.
10. It's 100 g of couscous.
11. You need 2 of vegetable stock cubes.
12. You need of Coriander.

Place slices of tomato on top, drizzle with olive oil and. A quick and easy Aubergine & Harissa Stew With Feta recipe, from our authentic Moroccan cuisine collection. Find brilliant recipe ideas and cooking tips at Gousto. Spread the cous cous on a large platter and ladle the chickpea stew over the top.

Baked aubergine and couscous instructions

1. Heat oven to 180c.
2. Half the aubergine, score, drizzle with olive oil and bake for 30-40 minutes until brown and soft..
3. Add olive oil to pan and stir fry chopped peppers, garlic, mushrooms and onion until start to go soft. Add tin tomatoes, cumin, tumeric and chilli powder. Cook for 10 minutes.
4. Bring water to boil, add vegetable stock and stir, add couscous for 5 minutes continuously stirring. Take off heat, place to one side with lid on, stir with fork until ready to serve.
5. Take aubergines out the oven, place on plate, pour over stir fried veg. Add 20g of grated cheese and coriander. Serve couscous (add coriander personal preference).

Top the stew with the baked aubergines and serve. Our online recipe collection helps new veggies find their feet and gives inspiration to those in a culinary rut. Place couscous, apricots and raisins in a bowl and cover with stock. Cut in half and place one half on a baking sheet. Spread half the cranberry sauce over leaving an inch border around the edge.

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