- Serves4
- CourseMain meal
- Prepare10 mins
- Cook35 mins
- Total time45 mins
- Plusand standing
Ingredients
- 3 tbsp olive oil
- 2 tbsp light or dark brown muscovado sugar
- 1½ tbsp dark soy sauce
- 35g Cooks’ Ingredients Harissa Paste
- 3 aubergines
- 130g wholewheat couscous
- 1 bunch salad onions, chopped, keeping some green parts separate
- 75g pistachio nut kernels, roughly chopped
- 60g Belazu Vegan Basil Pesto
- ½ pomegranate seeds, or 75g from a tub
- Coconut yogurt alternative, or any other dairy alternative, to serve
Method
Preheat the oven to 200ºC, gas mark 6. Combine 1 tbsp oil with the sugar, soy sauce and harissa paste. Prick the aubergines all over with a fork and microwave on full power for 10 minutes, turning twice so they cook evenly.
Halve 2 aubergines lengthways and transfer to a roasting tin. Score the flesh diagonally and flatten with the back of a spoon. Spread the harissa mixture over and bake for 25 minutes.
Roughly dice the remaining aubergine, place in a frying pan and drizzle with the remaining oil. Fry gently for 10 minutes until deep golden. Add the couscous off the heat and stir in 175ml boiling water. Leave to stand for 10 minutes, or until the water has been absorbed. Stir in the chopped salad onions, pistachios and pesto, then season to taste.
Transfer the aubergines to plates and pile the couscous on top (or vice versa). Scatter with the pomegranate seeds and salad onion greens, then serve with the yogurt alternative.
Cook’s tip
Use any other nuts you have instead of the pistachios. Lightly toasted walnuts, pecans and almonds work well.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,175kJ/ 426kcals |
|---|---|
Fat | 24g |
Saturated Fat | 3.3g |
Carbohydrates | 37g |
Sugars | 18g |
Fibre | 12g |
Protein | 10g |
Salt | 1.1g |