Moroccan vegetables with couscous
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- 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
Preheat the oven to 200C/180C Fan/Gas 6
Cut the aubergines in half from top to bottom and score in a criss-cross pattern through the flesh
Place on a small baking tray and spray with oil
Season with a little black pepper and bake for 30-40 minutes or until very tender and lightly browned
Meanwhile, spray a large non-stick frying pan with oil and place over a medium heat
Add the onion and cook for five minutes, stirring regularly until softened and lightly browned
Add the cumin, coriander, chilli and cinnamon and cook for a few seconds, stirring constantly
Pour the tomatoes into the pan
Add the pepper, courgette, chickpeas, coriander and stock
Season with a little salt and lots of ground black pepper and bring to a gentle simmer
Cook for around 20 minutes, stirring occasionally until the vegetables are tender and the sauce is thick
Just before the sauce is ready, make the couscous
Dissolve the stock cube in 100ml/3½fl oz just-boiled water in a medium bowl
Stir in the couscous, cover and rest for three minutes
Add the lemon zest, coriander and season to taste
Toss well together, using a fork to break up the clumps of couscous
Divide the aubergines between four plates
Stir the lemon juice into the chickpeas and season to taste
Spoon the spiced chickpeas over the aubergines
Add the couscous and sprinkle with chopped nuts
Garnish with coriander and yoghurt
No extra notes