Spiced Aubergine Couscous Bowl
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Spiced Aubergine Couscous Bowl

Spiced Aubergine Couscous Bowl

with cannellini beans and Greek style cheese

Feel like eating something fancy but don't want to spend all evening in the kitchen? This speedy aubergine ragout is ready in a flash but still filled with flavour—and looks great on the plate!

Tags:
Veggie
Discovery
Quick
Spicy
Climate Conscious
Quick Prep
Allergens:
Wheat
Milk
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Aubergine

100 grams

Couscous

(Contains Wheat May be present Soya)

5 grams

Parsley

1 pack(s)

Chopped Tomato with Onion & Garlic

100 grams

Greek Style Cheese

(Contains Milk)

1 sachet(s)

Vegetable Stock

½ sachet(s)

Italian Herbs

1 pack(s)

Cannellini Beans

1 sachet(s)

Honey

1 sachet(s)

Harissa Spice Mix

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

to taste

Butter

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Nutrition Values

Energy (kJ)2768 kJ
Energy (kcal)662 kcal
Fat16.5 g
of which saturates9.8 g
Carbohydrate88.9 g
of which sugars24.1 g
Dietary Fiber16.1 g
Protein31.4 g
Cholesterol0 mg
Salt6.86 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Baking Sheet with Baking Paper
Pan with Lid

Instructions

Roast the Aubergine
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Trim the aubergine and chop into 2cm pieces. Pop onto a large (lined) baking tray.
  • Toss with, salt, pepper, half the harissa spice and a drizzle of oil. Spread out in a single layer.
  • Roast the aubergine until golden brown and soft, 20-25 mins. Turn the tray halfway through.
Cook the Couscous
2
  • Pour the couscous and half the stock into a bowl.
  • Stir in 200ml boiling water (500ml for 4p).
  • Cover with a plate or cling film.
  • Leave aside for 10 mins or until ready to serve.

TIP: If you're in a hurry you can boil the water in your kettle.

Get Prepped
3
  • Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
  • Drain and rinse the cannellini beans in a sieve.
  • Roughly chop the parsley (stalks and all).
  • Place a large pan over high heat with a drizzle of oil.
  • Once hot, fry the pepper until charred, 5-7 mins. Season with salt and pepper.

TIP: Stir only every so often so the pepper picks up a nice colour.

Simmer the Stew
4
  • Reduce the heat of the pan to medium-high.
  • Add cannellini beans, chopped tomatoeshalf the Italian herbs and ½ tsp sugar (double both for 4p).
  • Stir in the remaining harissa spice, half the parsley and remaining stock.
  • Cover and simmer for 8-10 mins.
Finishing Touches
5
  • Once simmered, stir in the roasted auberginehoney and a knob of butter.
  • Season to taste with salt, pepper and sugar. Add a splash of water to loosen the sauce if necessary.
  • Once everything is ready, fluff up the couscous with a fork.
  • Crumble the Greek style cheese into small pieces.
Garnish and Serve
6
  • Serve the stew on a bed of fluffy couscous.
  • Top with the crumbled Greek style cheese.
  • Finish with a sprinkling of parsley and a pinch of pepper.