Recipe of Homemade Baked aubergine and couscous

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, baked aubergine and couscous. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look 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. Aubergines are wonderful roasted, serve with couscous and topped with chickpeas to make this flavourful vegetarian dish.

Baked aubergine and couscous is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Baked aubergine and couscous is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have baked aubergine and couscous using 12 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Baked aubergine and couscous:

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

On our slimming world Journey , we're trying some Aubergines. Meanwhile, put the stock, couscous and tomatoes in a large saucepan. Bring to the boil, cover then remove from the heat. Place couscous, apricots and raisins in a bowl and cover with stock.

Instructions 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)

Bring to the boil, cover then remove from the heat. Place couscous, apricots and raisins in a bowl and cover with stock. 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 baked aubergine recipe is so easy to make and yet is impressive enough for a dinner party.

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