Vegetarian Couscous Tfaya
with roast aubergine, courgette and chickpeas- Wheat
- Cereals containing gluten
- Nuts
- Almonds
- Soya
- May contain traces of allergens
This Moroccan-inspired bowl layers harissa and ras-el-hanout-spiced aubergine, courgette and chickpeas over fluffy couscous. The dish is crowned with tfaya—a slow-caramelized onion relish enriched with butter and warm spice—then finished with toasted flaked almonds and a drizzle of pomegranate molasses for a sweet, tangy contrast.
Ingredients
100 grams
Couscous
(Contains: Wheat, Cereals containing gluten May be present: Soya)
1 pack(s)
Chickpeas
1 unit(s)
Onion
1 unit(s)
Courgette
1 unit(s)
Aubergine
2 unit(s)
Garlic
2 sachet(s)
Ras-el-Hanout
1 sachet(s)
Vegetable Stock
20 grams
Almonds
(Contains: Nuts, Almonds)
15 grams
Pomegranate Molasses
1 sachet(s)
Harissa Spice Mix
1 unit(s)
Carrot
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Sugar
Nutrition Values
Cooking Steps
- Trim the carrot and halve lengthways. Slice into ½ cm thick half-moons (no need to peel).
- Halve, peel and thinly slice the onion.
- Trim the courgette, then quarter lengthways. Chop into 2cm chunks.
- Trim the aubergine, then cut into roughly 2cm pieces.
- Drain and rinse the chickpeas in a sieve. Peel and grate the garlic (or use a garlic press).
- Place a large pot over high heat with a drizzle of oil.
- Add the carrot, courgette, aubergine and half the onion and fry until tender, 5-6 mins.
- Reduce the heat to medium. Add the garlic, harissa spice, half the ras-el-hanout and a generous splash of water.
- Season to taste with salt and pepper. Cover and continue cooking for 15–20 mins.
- Halfway through the cooking time, stir in the chickpeas.
- Place a pan over medium-high heat with a drizzle of oil and a generous knob of butter.
- Once hot, add the remaining onion and remaining ras-el-hanout and season with salt and pepper.
- Let everything cook down over low heat for 5–6 mins, stirring occasionally.
- Stir in 1 tsp of sugar (per 2P). Leave on the heat for an additional 3–5 mins to caramelise nicely, then set aside.
- Pour the couscous and stock into a bowl.
- Stir in 200ml boiling water (4P: 500ml | 6P: 600ml).
- 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.
- Fluff up couscous with a fork. Season to taste with salt and pepper.
- Add a splash of water to the veg to loosen if needed.
- Divide the fluffed couscous between shallow bowls.
- Spoon cooked vegetables and sauce over the top, then arrange sweet tfaya over the veg.
- Sprinkle with flaked almonds and drizzle over pomegranate molasses.
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