Spiced honeyed aubergines with harissa couscous

Name: Spiced honeyed aubergines with harissa couscous
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 1 tbsp olive oil; 1 large aubergine, quartered lengthways then cut into bitesize chunks; 125 g couscous; 2 tsp Cooks’ Ingredients Ruby Rose Harissa Paste; ½ lemon, juice; 25 g flat leaf parsley, chopped; 25 g mint, leaves only, chopped; 2 tsp clear honey

This fragrant and slightly sweet dish serves 2, but can be easily doubled.

4 out of 5 stars(2) Rate this recipe

VegetarianLow in saturated fat1 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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Ingredients

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

Method

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.
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.
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.