Baked aubergine and couscous
Baked aubergine and couscous

Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, baked aubergine and couscous. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Place the aubergine skins back in the baking dish and spoon in the couscous mix. Serve hot with a mixed leaf salad and a drizzle of dressing. A sophisticated dish with contrasting flavours, where meaty aubergine meets fluffy couscous.

Baked aubergine and couscous is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Baked aubergine and couscous is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have baked aubergine and couscous using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Baked aubergine and couscous:
  1. Prepare 2 medium aubergines
  2. Get 1 red pepper - chopped
  3. Take 2 cloves garlic - chopped
  4. Make ready 8 mushrooms - chopped
  5. Prepare 1 onion - chopped
  6. Make ready 1 tin chopped tomatoes
  7. Prepare 1/2 tsp cumin
  8. Take 1/2 tsp tumeric
  9. Make ready 1/2 tsp chilli powder
  10. Make ready 100 g couscous
  11. Take 2 vegetable stock cubes
  12. Get Coriander

Lightly rub the aubergines with oil and place on a baking tray. Heat the remaining oil in a large, heavy-based casserole dish or tagine. Spoon the couscous over the chicken and return the lid. Place couscous, apricots and raisins in a bowl and cover with stock.

Steps to make Baked aubergine and couscous:
  1. Heat oven to 180c
  2. Half the aubergine, score, drizzle with olive oil and bake for 30-40 minutes until brown and soft.
  3. Add olive oil to pan and stir fry chopped peppers, garlic, mushrooms and onion until start to go soft. Add tin tomatoes, cumin, tumeric and chilli powder. Cook for 10 minutes
  4. Bring water to boil, add vegetable stock and stir, add couscous for 5 minutes continuously stirring. Take off heat, place to one side with lid on, stir with fork until ready to serve
  5. Take aubergines out the oven, place on plate, pour over stir fried veg. Add 20g of grated cheese and coriander. Serve couscous (add coriander personal preference)

Cut in half and place one half on a baking sheet. Spread half the cranberry sauce over leaving an inch border around the edge. This subtly spiced chicken and aubergine dish combines aubergines and courgettes with the flavours of the middle-east; a perfect family midweek supper. By the way, if you want to skip the chicken and make it a vegan or vegetarian dish, replace with chickpeas and along with the aubergine and. Prepare the couscous by placing the cinnamon stick, curry powder, garlic, ginger and diced tomato in an oven-proof dish with the couscous and vegetable stock.

So that’s going to wrap this up with this special food baked aubergine and couscous recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!