zoom Spiced honeyed aubergines with harissa couscous

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    Spiced honeyed aubergines with harissa couscous

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    Spiced honeyed aubergines with harissa couscous

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 2, easily doubled


    1 tbsp olive oil
    1 large aubergine, quartered lengthways then cut into bitesize chunks
    125g couscous
    2 tsp Cooks’ Ingredients Ruby Rose Harissa Paste
    Juice ½ lemon
    25g pack flat leaf parsley, chopped
    25g pack mint, leaves only, chopped
    2 tsp clear honey 


    1. Heat the oil in a large frying pan. Add the aubergine, season and cook for 10 minutes, turning regularly, until golden and charring and completely tender. A gentle squash with the wooden spoon will help any last bits to yield to the heat.

    2. Meanwhile, place the couscous in a small bowl with 1 tsp harissa and pour over 150ml boiling water. Cover with clingfilm and leave
    for 5 minutes then fluff up with a fork, stir in the lemon juice, herbs and seasoning.

    3. When the aubergines are ready, stir in the honey and remaining harissa and take the pan off the heat. Divide the couscous between
    2 plates. Spoon over the aubergines and serve with tzatziki or natural yogurt if you wish.

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