Moroccan Vegetables With Couscous
This recipe for Moroccan-inspired stuffed aubergines is a delightful combination of tender aubergines, spiced chickpeas, and fluffy couscous. The aromatic blend of cumin, coriander, and cinnamon infuses the dish with rich flavors, while the fresh coriander and lemon add a vibrant finish. Perfect for a wholesome and flavorful meal that will surely satisfy your cravings for something exotic and comforting at the same time.
— Constant Cookbook
Ingredients
- 2 small aubergines
- calorie controlled cooking oil
- ½ medium onion
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp hot chilli powder
- pinch ground cinnamon
- 227g/8oz tin chopped tomatoes
- ½ red pepper
- 1 medium courgette
- 400g/14oz tin chickpeas
- 2 heaped tbsp roughly chopped fresh coriander
- 400ml/14fl oz vegetable stock
- ½ small lemon
- 15g/½oz roughly chopped pistachio
- 100g/3½oz fat-free natural yoghurt
- ½ vegetable stock
- 80g/2¾oz wholegrain couscous
- ½ small lemon
- 2 heaped tbsp roughly chopped fresh coriander
- freshly ground black pepper
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6.
- Cut the aubergines in half from top to bottom and score in a criss-cross pattern through the flesh. Place on a small baking tray and spray with oil. Season with a little black pepper and bake for 30-40 minutes or until very tender and lightly browned.
- Meanwhile, spray a large non-stick frying pan with oil and place over a medium heat. Add the onion and cook for five minutes, stirring regularly until softened and lightly browned. Add the cumin, coriander, chilli and cinnamon and cook for a few seconds, stirring constantly.
- Pour the tomatoes into the pan. Add the pepper, courgette, chickpeas, coriander and stock. Season with a little salt and lots of ground black pepper and bring to a gentle simmer. Cook for around 20 minutes, stirring occasionally until the vegetables are tender and the sauce is thick.
- Just before the sauce is ready, make the couscous. Dissolve the stock cube in 100ml/3½fl oz just-boiled water in a medium bowl. Stir in the couscous, cover and rest for three minutes. Add the lemon zest, coriander and season to taste. Toss well together, using a fork to break up the clumps of couscous.
- Divide the aubergines between four plates. Stir the lemon juice into the chickpeas and season to taste. Spoon the spiced chickpeas over the aubergines. Add the couscous and sprinkle with chopped nuts. Garnish with coriander and yoghurt.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 202kcal
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