Chermoula Couscous with Roasted Aubergine and Red Pepper V

10 minutes 25 minutes 6 servings

This Chermoula Couscous makes a great side dish to a family meal or a nutritious lunch topped with grilled chicken breast or halloumi. Make a batch on the weekend for quick, healthy lunches throughout the week.

Featured products


  • Roasted aubergine and red pepper
  • 1 medium aubergine
  • 2 teaspoons chunky salt
  • 1 red pepper
  • 3 tablespoons Epicure Chermoula Pesto
  • Couscous
  • 200ml water
  • 4 tablespoons Epicure Chermoula Pesto
  • pinch of salt and pepper
  • 160g couscous
  • 1/2 lemon
  • To serve
  • 1/2 lemon, cut into thick slices
  • yogurt
  • coriander

The recipe Chermoula Couscous with Roasted Aubergine and Red Pepper Kitchen Mode

  • 1

    Cut the aubergine into bite size pieces. Place in a sieve and sprinkle with salt, tossing a few times. Let sit for 30 minutes, set over plate, to catch any juices.

  • 2

    Meanwhile, cut the red pepper to a medium sized dice, similar in size to the aubergine.

  • 3

    Preheat the oven to 220C, gas mark 7.

  • 4

    Rinse the salt from the aubergine and pat dry with kitchen paper. Tip onto a baking tray along with the diced red pepper. Drizzle over the pesto and toss to coat. Place in the oven and cook for 20-25 minutes until softened and caramelized, tossing once, halfway through.

  • 5

    Bring water to a boil in a medium saucepan. Stir in pesto, salt, and couscous. Cover and let sit for 5 minutes until all of the liquid is absorbed. Once cooked, fluff with a fork, tip in the roasted veggies, squeeze the lemon juice over top, and toss to combine. Taste and season with salt and pepper.

  • 6

    Spoon the couscous onto plates, serve topped with yogurt, coriander, and a few slices of lemon on the side.