Harissa honeyed aubergines with herby couscous & yogurt

Name: Harissa honeyed aubergines with herby couscous & yogurt
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tbsp olive oil; 2 large aubergines, quartered lengthways then cut into bitesize chunks; 200 g couscous; 1 unwaxed lemon, zest and juice; 1½ tbsp Cooks’ Ingredients Rose Harissa Paste; 25 g pack flat leaf parsley, leaves roughly chopped; 25 g pack mint, leaves roughly chopped; 150 g Greek-style yogurt; 1½ tbsp clear honey

If you’ve enjoyed the hot honey trend, you’ll love this spiced sweet harissa aubergine. It’s on the table in 20 minutes. Try with a dollop of ready-made tzatziki instead of the yogurt, if you prefer.

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VegetarianLow in saturated fat1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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2 tbsp olive oil
2 large aubergines, quartered lengthways then cut into bitesize chunks
200g couscous
1 unwaxed lemon, zest and juice
1½ tbsp Cooks’ Ingredients Rose Harissa Paste
25g pack flat leaf parsley, leaves roughly chopped
25g pack mint, leaves roughly chopped
150g Greek-style yogurt
1½ tbsp clear honey

Heat 1½ tbsp oil in a large frying pan. Add the aubergines, season and cook over medium-high heat for 10-12 minutes, turning regularly, until golden, charring here and there, and completely tender. Press down firmly with the spatula as they cook, to help any last bits to yield to the heat.
Meanwhile, place the couscous, lemon zest and ½ tbsp harissa in a medium bowl and pour over 250ml boiling water. Cover with a plate and leave for 5 minutes, then fluff up with a fork. Stir in the remaining olive oil, the lemon juice, most of the herbs and season.
Fold the rest of the herbs and some seasoning into the yogurt.
When the aubergines are ready, stir in the honey and remaining harissa and take the pan off the heat. Serve the couscous topped with the aubergines and with the yogurt alongside or drizzled around.