Baked aubergine and couscous

Name: Baked aubergine and couscous
Yield: 2 servings
Cuisine: British
Ingredients: 2 medium aubergines; 1 red pepper - chopped; 2 cloves garlic - chopped; 8 mushrooms - chopped; 1 onion - chopped; 1 tin chopped tomatoes; 1/2 tsp cumin; 1/2 tsp tumeric; 1/2 tsp chilli powder; 100 g couscous; 2 vegetable stock cubes; Coriander

Marie Anderson @cook_16007489

London

Baked aubergine and couscous

Marie Anderson @cook_16007489

Saved

Ingredients

2 servings

2medium aubergines
1red pepper - chopped
2 clovesgarlic - chopped
8mushrooms - chopped
1onion - chopped
1 tinchopped tomatoes
1/2 tspcumin
1/2 tsptumeric
1/2 tspchilli powder
100 gcouscous
2vegetable stock cubes
Coriander

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Steps

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)