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Harissa Roasted Aubergine with Giant Couscous & Tahini Yoghurt
Harissa-coated aubergine roasted until caramelised, served with simmered giant couscous and tahini-ginger yoghurt with lemon and coriander.
- 400 g aubergine
- 30 g rose harissa paste
- 3 tbsp olive oil
- 150 g giant couscous
- 1 cube vegetable stock cube
- 100 g Greek yoghurt
- 25 g tahini
- 1 whole lemon
- 15 g fresh coriander
- 50 g pomegranate seeds
- 1 clove garlic clove
- 2 tsp honey
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 220°C (200°C fan). Cut aubergine into 3cm chunks and place in a roasting tin.
- Step 2
Mix harissa paste with 30ml olive oil, honey, and a pinch of salt. Toss aubergine chunks in the harissa mixture until well coated.
- Step 3
Roast aubergine for 30-35 minutes, turning halfway, until golden and caramelised at the edges.
- Step 4
Meanwhile, bring 400ml water to boil with the vegetable stock cube. Add giant couscous and simmer for 8-10 minutes until tender. Drain and toss with 15ml olive oil.
- Step 5
Grate or crush garlic and mix with Greek yoghurt, tahini, juice of half the lemon, and 2 tablespoons cold water. Season with salt and pepper to taste.
- Step 6
Roughly chop coriander leaves and stems.
- Step 7
To serve, spread tahini yoghurt on plates, top with giant couscous, then roasted aubergine.
- Step 8
Scatter with pomegranate seeds, fresh coriander, and drizzle with remaining lemon juice. Serve immediately.
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