A simple veggie filled dish that delivers on taste. This can be served as a side or starter. Harissa paste is spicy and garlicky, hence it works well with couscous and yoghurt to balance out the heat.
- 2 aubergines
- 60g dry couscous
- 100ml hot vegetable stock
- 2 tsp harissa paste
- 3 tbsp yoghurt (plain soy, coconut or dairy)
- 1 tbsp sultanas
- 2 tbsp pomegranate seeds
- Handful of fresh coriander
- Handful of fresh mint
- Heat the oven to 200C.
- Cut the aubergines in half lengthways, then with a knife, make a crisscross pattern in the flesh (without cutting all the way through the skin). Place in a baking dish and bake them for about 40 minutes.
- In the meantime place the dry couscous in a bowl and pour the hot vegetable stock over it. Cover immediately with another plate and leave it to stand for 15 minutes. Soak the sultanas in some hot water.
- Remove the aubergines from the oven.
- Whisk the harissa paste with the yoghurt.
- Fluff up the couscous, drain and mix in the sultanas. Chop the herbs.
- Top the aubergines with a few tablespoons of couscous, drizzle over some harissa yoghurt. Lastly, add some pomegranate seeds and some chopped herbs to each aubergine. Serve immediately or at room temperature.
- Leftover couscous and harissa yoghurt will last in the fridge for a few days.
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