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.
Chermoula Couscous with Roasted Aubergine and Red Pepper V 0
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Ingredients
- 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
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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.
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2
Meanwhile, cut the red pepper to a medium sized dice, similar in size to the aubergine.
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3
Preheat the oven to 220C, gas mark 7.
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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.
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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.
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6
Spoon the couscous onto plates, serve topped with yogurt, coriander, and a few slices of lemon on the side.