This quick recipe is perfect for a weeknight dinner. It will only take about 30 min to make! It is full of flavour and you can switch it up with different spices and nuts if you like.
Recipe
January 22, 2018
: 2
: 5 min
: 25 min
: 30 min
: easy
Ingredients
- 2 eggplants, halved
- 1/2 red onion, chopped
- 1 red or yellow capsicum
- 200 g couscous
- 350 ml vegetable broth
- 1 tbsp tomato paste
- 1 small chilli, finely chopped
- juice and zest of 1/2 lemon
- 1 tsp paprika powder
- 1 tsp ground cumin
- Salt & pepper
- To serve:
- spring onion
- pine nuts
- mint yoghurt (see below)
- For the mint yoghurt:
- 200 g of (vegan) Greek yogurt
- 10 pieces of mint leaves
- juice and zest of 1/2 lemon
- Salt pepper
Directions
- Step 1 Preheat the oven to 190 ° C.
- Step 2 Wash the aubergines, halve lengthwise and slice cubes in the flesh. Spread with 1 tablespoon of oil, salt and cook for about 25 minutes or until brown.
- Step 3 While doing so, finely chop the onions, peppers and chilli pepper.
- Step 4 Heat some oil in a saucepan and sauté the onions for about 2 minutes. Then add the peppers and chili. Add the vegetable stock. Add the couscous, tomato paste, paprika, cumin, salt and pepper. One heated, turn off the heat. Leave the couscous in the pan until no the broth has evaporated (about 10 minutes). Add the juice and zest of 1/2 lemon and stir.
- Step 5 In the meanwhile, finely cut the mint leaves for the mint yoghurt. Add the juice and zest of the half of the lemon, salt and pepper to the yoghurt.
- Step 6 When the eggplants are ready, serve them with the oriental couscous, the mint yoghurt, the spring onions and the pine nuts. Add salt, pepper and lemon juice to taste.
