Couscous is a staple food throughout North Africa, which was integrated into French and European cuisine at the beginning of the 20th century. It consists of steamed granules of rolled semolina (the hardest part of the grain of durum wheat) and is usually served with some sort of vegetable or meat stew. We’ve gone for a veggie version here, but carnivores can add lamb, chicken or merguez sausages, provided you cook them thoroughly in the stew – add all three and you’ve got a “Couscous Royale”!
Ingredients (Serves: 4 - 6)
- 4 small aubergines
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp hot chilli powder
- pinch of ground cinnamon
- 400g tin chopped tomatoes
- 1 red pepper, deseeded and diced
- 1 medium courgette, cut into 1.5cm/½in chunks
- 600g/14oz tin chickpeas, drained and rinsed
- 3 heaped tbsp roughly chopped fresh coriander, plus extra to garnish
- 600ml/14fl oz vegetable stock, made with ½ stock cube
- 1 small lemon, juice only
- 30g roughly chopped pistachio nuts (alternatively use toasted flaked almonds)
- 200g/3½oz natural yoghurt, to serve
For the couscous
- 1 vegetable stock cube
- 140g wholegrain couscous
- 1 small lemon, finely grated zest only
- 3 heaped tbsp roughly chopped fresh coriander
- freshly ground black pepper
Method
- Preheat the oven to 200oC/180oC 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 sprinkle with 1 tbsp olive oil. Season with a little black pepper and bake for 30-40 minutes or until very tender and lightly browned.
- Meanwhile, put 2 tbsp olive oil in a large non-stick frying pan 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 vegetable sauce is ready, make the couscous. Dissolve the stock cube in 100ml/3½fl oz of just-boiled water in a medium bowl. Stir in the couscous, cover and rest for three minutes. Add the lemon zest, 2 tbsp of the coriander and season to taste. Toss well together, using a fork to break up any clumps.
Divide the aubergines between four/six plates. Stir the lemon juice into the sauce and season to taste. Serve a portion of couscous onto each plate and spoon the sauce over the aubergines. Sprinkle with chopped nuts and garnish with coriander and yogurt.
Enjoy!