Ingredients Jump to Instructions ↓

  1. 700ml/1 1/4 pints vegetable stock

  2. 350g/12oz couscous

  3. 1 lemon, grated rind only

  4. 50g/2oz flaked almonds, lightly toasted

  5. 75g/3oz soaked apricots, chopped

  6. 45ml/3tbsp sultanas

  7. 45ml/3tbsp fresh parsley, chopped

  8. to taste, salt and freshly ground black pepper

  9. 1 large aubergine cut into 2 1/2cm/1 cubes

  10. 1 bunch fresh mint, finely chopped

  11. 2 lemons, juice only

  12. 4 cloves garlic, finely chopped

  13. 30ml/2tbsp ground coriander

  14. 10ml/2tsp paprika

  15. 10ml/2tsp ground cumin

  16. 10ml/2tsp ground black pepper

  17. 5ml/1tsp cayenne pepper

  18. 5ml/1tsp harissa paste

  19. 2 1/2-5ml/1/2-1 tsp salt

  20. 60ml/4tbsp olive oil

  21. 2 onions, sliced

  22. 30ml/2tbsp olive oil

  23. 2 cloves garlic, chopped

  24. 5ml/1tsp paprika

  25. pinch cayenne

  26. 1 x 400g/14oz can chopped tomatoes

  27. 150ml/1/4pt vegetable stock

  28. 45ml/3tbsp tomato puree

  29. 1 x 400g/14oz can chickpeas, drained

  30. 1 bay leaf

  31. to taste salt

  32. 30ml/2tbsp fresh parsley, finely chopped

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 190°C/375°F/Gas5.

  2. Heat the stock in a large saucepan until boiling. Pour the couscous in and stir in the lemon rind. Remove from the heat, cover and leave to stand for 5 mins.Fluff the couscous up with a fork it should absorb most of the liquid.

  3. Drizzle over the olive oil and fold in the almonds, apricots, sultanas and parsley.Season to taste. Cover with foil and bake in the oven for 20 mins.

  4. Remove the foil and fluff up the grains again. Keep warm until needed.

  5. Place the aubergine in a shallow ovenproof dish. Mix together all the remaining ingredients and toss the aubergine to cover. Seal tightly with cling film and leave for at least half an hour to marinade.

  6. Remove the cling film and place the marinated aubergine in the preheated oven and bake for 30 mins until tender.

  7. For the chickpea stew: Fry the onions in the oil until soft and golden. Add the garlic and spices and fry for 2 mins longer. Add the tomatoes and stock and simmer gently until well cooked and starting to thicken. Stir in the tomato puree, chickpeas and bay leaf. Simmer for 5 mins more. Season to taste and stir in the chopped parsley.

  8. Spread the couscous on a large platter and ladle the chickpea stew over the top. Top the stew with the baked aubergines and serve.


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