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    Charred aubergine & harissa couscous with feta

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    Charred aubergine & harissa couscous with feta

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes

    Serves: 2

    Ingredients

    1 tbsp olive oil
    2 tsp clear honey
    2 tbsp Cooks’ Ingredients Ruby Rose Harissa
    1 tbsp red wine vinegar, plus 1 tsp
    1 aubergine, cut into large bitesize pieces
    1 red onion, halved and sliced
    100g couscous
    25g currants or raisins
    ½ x 160g pack Waitrose Beetroot Salad
    50g essential Waitrose Greek Light Salad Cheese, crumbled
     

    Method

    1. Preheat the grill to high. Whisk together the oil, honey, harissa and 1 tbsp vinegar to make a marinade, then season. Toss the aubergine and onion with 2 tbsp of marinade on a baking tray, then spread out. Grill for 15-20 minutes, turning once, until the aubergine is tender and starting to char.

    2. While you wait, put the couscous and dried fruit into a large bowl, season, then stir in 200ml just-boiled water. Cover and leave for 10 minutes. Add 1 tsp vinegar to the remaining marinade to make a dressing.

    3. Fluff up the couscous, then toss with 2 tbsp dressing, the beetroot salad, aubergine, onion and most of the cheese. Drizzle with the rest of the dressing and top with the remaining cheese to serve.
     

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