Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, baked aubergine and couscous. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Baked aubergine and couscous is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Baked aubergine and couscous is something that I have loved my whole life.
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.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook baked aubergine and couscous using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Baked aubergine and couscous:
- Prepare 2 medium aubergines
- Get 1 red pepper - chopped
- Take 2 cloves garlic - chopped
- Prepare 8 mushrooms - chopped
- Make ready 1 onion - chopped
- Make ready 1 tin chopped tomatoes
- Prepare 1/2 tsp cumin
- Get 1/2 tsp tumeric
- Get 1/2 tsp chilli powder
- Make ready 100 g couscous
- Take 2 vegetable stock cubes
- Take Coriander
Place on a small baking tray and spray with oil. Meanwhile, put the stock, couscous and tomatoes in a large saucepan. Bring to the boil, cover then remove from the heat. Serve the stew with the couscous and sprinkle with the almonds and remaining parsley.
Instructions to make Baked aubergine and couscous:
- Heat oven to 180c
- Half the aubergine, score, drizzle with olive oil and bake for 30-40 minutes until brown and soft.
- 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
- 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
- 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)
This subtly spiced chicken and aubergine dish combines aubergines and courgettes with the flavours of the middle-east; a perfect family midweek supper. By the way, if you want to skip the chicken and make it a vegan or vegetarian dish, replace with chickpeas and along with the aubergine and. 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.
So that is going to wrap it up for this special food baked aubergine and couscous recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
