Recipe

Add some spice to your meal this Spring with this exotic Moroccan dish.

Serves: 4 people   |   Prep time: 20 minutes   |   Cooking time: 35 minutes

Moroccan   |   Main   |   Vegetarian   |   Vegan

  

Ingredients

• 3 x Aubergines
• 1 x large Red Onion
• 1 x large Courgette
• 3 x cloves Garlic
• 1 x 400g tin Chopped Tomatoes with Herbs
• 30ml Olive Oil
• 1 x tsp ground Cinnamon
• 1 x tsp Chilli Powder
• 2 x tsp Paprika
• 2 x tsp Ground Cumin
• 1 x Vegetable Stock Cube
• 1 x tbsp Pesto
• 300ml Water
• Sea Salt and Black Pepper
• 90g Couscous
• 100ml Boiling Water

  

Method

1. Preheat the oven to 200°C/400f/gas 6
2. Slice the aubergines to the thickness of a one pound coin, put them onto a baking sheet and grill them on both sides.
3. Peel and chop the onion into small chunks.
4. Peel and mince the garlic.
5. Heat the oil in a medium size saucepan and sauté the onion and garlic on a low light for a couple of minutes.
6. Grate the courgette and add to the pan along with the tinned tomatoes, chilli, paprika, cumin, cinnamon, pesto, cold water and crumble over the stock cube - seasoning with some salt and black pepper.
7. Bring to the boil then cook for 5 mins.
8. Mix the aubergines with the tomato sauce and put into a baking dish.
9. Mix the couscous with the boiling water and stir – leave a few minutes.
10. Sprinkle this over the top of the aubergines.
11. Bake in the oven for 20 minutes.