Spiced honeyed aubergines with harissa couscous
Waitrose and Partners

Spiced honeyed aubergines with harissa couscous

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

4 out of 5 stars(1) 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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  • 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


  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.


Typical values per serving when made using specific products in recipe


1,549kJ/ 368kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating