Baked aubergine and couscous
Baked aubergine and couscous

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, baked aubergine and couscous. It is one of my favorites food recipes. This time, 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. Roughly chop the flesh, then stir through the couscous with the lemon juice, smoked paprika and remaining olive oil. Serve the stew with the couscous and sprinkle with the almonds and remaining parsley.

Baked aubergine and couscous is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Baked aubergine and couscous is something that I’ve loved my entire life.

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

The ingredients needed to make Baked aubergine and couscous:
  1. Prepare 2 medium aubergines
  2. Get 1 red pepper - chopped
  3. Get 2 cloves garlic - chopped
  4. Get 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. Take 100 g couscous
  11. Prepare 2 vegetable stock cubes
  12. Make ready Coriander

Meanwhile, put the stock, couscous and tomatoes in a large saucepan. Bring to the boil, cover then remove from the heat. Recipe Couscous with spicy baked aubergine and chickpea stew. Place couscous, apricots and raisins in a bowl and cover with stock.

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)

Recipe Couscous with spicy baked aubergine and chickpea stew. 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. Aubergines are wonderful roasted, serve with couscous and topped with chickpeas to make this flavourful vegetarian dish.

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