Moroccan vegetables with couscous

Summary Not available

  • 2 small aubergines
  • 2 tbsp oil (olive)
  • 5 medium onion (finely chopped)
  • 5 tsp ground cumin
  • 5 tsp ground coriander
  • 1 tbsp chilli powder
  • 1 tbsp ground cinnamon
  • 2 tomatoes (chopped)
  • 5 red pepper (deseeded and diced)
  • 1 medium courgette (cut into 1.5cm/½in chunks)
  • 400 g chickpeas (drained and rinsed)
  • 2 stem fresh coriander (plus extra to garnish)
  • 50 ml vegetable stock (made with ½ stock cube)
  • 5 small lemon juice
  • 50 g yoghurt (to serve)
  • 600 g wholegrain couscous
  • 5 small lemon (finely grated zest only)
  • 2 fresh coriander
  • 1 tsp black pepper
  1. Preheat the oven to 200C/180C Fan/Gas 6

  2. Cut the aubergines in half from top to bottom and score in a criss-cross pattern through the flesh

  3. Place on a small baking tray and spray with oil

  4. Season with a little black pepper and bake for 30-40 minutes or until very tender and lightly browned

  5. Meanwhile, spray a large non-stick frying pan with oil and place over a medium heat

  6. Add the onion and cook for five minutes, stirring regularly until softened and lightly browned

  7. Add the cumin, coriander, chilli and cinnamon and cook for a few seconds, stirring constantly

  8. Pour the tomatoes into the pan

  9. Add the pepper, courgette, chickpeas, coriander and stock

  10. Season with a little salt and lots of ground black pepper and bring to a gentle simmer

  11. Cook for around 20 minutes, stirring occasionally until the vegetables are tender and the sauce is thick

  12. Just before the sauce is ready, make the couscous

  13. Dissolve the stock cube in 100ml/3½fl oz just-boiled water in a medium bowl

  14. Stir in the couscous, cover and rest for three minutes

  15. Add the lemon zest, coriander and season to taste

  16. Toss well together, using a fork to break up the clumps of couscous

  17. Divide the aubergines between four plates

  18. Stir the lemon juice into the chickpeas and season to taste

  19. Spoon the spiced chickpeas over the aubergines

  20. Add the couscous and sprinkle with chopped nuts

  21. Garnish with coriander and yoghurt

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