Baked aubergine and couscous
Baked aubergine and couscous

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, baked aubergine and couscous. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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.

Baked aubergine and couscous is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Baked aubergine and couscous is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook baked aubergine and couscous using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Baked aubergine and couscous:
  1. Get 2 medium aubergines
  2. Prepare 1 red pepper - chopped
  3. Take 2 cloves garlic - chopped
  4. Prepare 8 mushrooms - chopped
  5. Make ready 1 onion - chopped
  6. Make ready 1 tin chopped tomatoes
  7. Prepare 1/2 tsp cumin
  8. Prepare 1/2 tsp tumeric
  9. Take 1/2 tsp chilli powder
  10. Get 100 g couscous
  11. Prepare 2 vegetable stock cubes
  12. Make ready Coriander

Brush each aubergine slice with olive oil on both sides. 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.

Instructions to make Baked aubergine and couscous:
  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)

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. Meanwhile, put the stock, couscous and tomatoes in a large saucepan. Bring to the boil, cover then remove from the heat. The aubergine and tomato would also make an excellent sauce for pasta.

So that’s going to wrap this up for this special food baked aubergine and couscous recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!