Au­bergine­taginewith­cous­cous

Friday - - Good Food -

Prep time 10 mins Cook­ing time 15 mins Serves 4 1 tbsp olive oil 1 onion, thickly sliced 1 red pep­per, seeded and roughly chopped 4 au­bergines, sliced 2 cour­gettes, halved length­ways, sliced 2 garlic cloves, crushed 1 tsp ground cumin 400g canned whole toma­toes 400g canned chick­peas, rinsed and drained 1/4 cup chopped co­rian­der 300g cous­cous, pre­pared ac­cord­ing to in­struc­tions on the pack­age mi­cro herbs, to serve 1 Heat the olive oil in a large, deep fry­ing pan over medium-low heat. Add onion, pep­per, au­bergines and cour­gettes and fry for 2-3 min­utes. 2 Add garlic and cumin. Cook, stir­ring, for a fur­ther minute then stir in the canned toma­toes. Sea­son with salt and pep­per. Bring to a sim­mer and cook for 8-10 min­utes or un­til vegetables are quite ten­der. 3 Once the vegetables are ten­der, add the chick­peas and co­rian­der and cook for 2 min­utes to warm through. 4 Place the pre­pared cous­cous in a serv­ing dish and top it with aubergine tagine. Blend lightly and gar­nish with mi­cro herbs be­fore serv­ing.

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