Stuffed Aubergine with Marinated Couscous
Preparation: 25 minutes
Cooking: 1 hour
Serves 4
2 large aubergines
1/4 Pint stock
1 large red pepper, halved and deseeded
1 large green pepper, halved and deseeded
125g couscous
1 tbsp cumin seeds
1 shallot, chopped
3 garlic cloves, crushed
1?2 tsp crushed dried chillies
100g raisins
1 large courgette, finely diced
400g can chickpeas, (garbanzos)
3 tbsp chopped fresh basil
3 tbsp chopped fresh mint
3 tbsp chopped fresh coriander
seasoning
paprika, to serve
1 Preheat the oven to 190C/375F/Gas 5. Cut the aubergines in half
lengthways and score the flesh. Place in the oven
for 20-25 minutes until softened.
2 Meanwhile, preheat the grill to high. Place the pepper halves, skin-side
up, on the grill rack and grill for 6-7 minutes until blackened. Place in a
plastic bag and leave until cool enough to handle.
3 Remove the aubergines from the oven. Scoop out some of the flesh, leaving
a 1cm thick shell next to the skin. Chop the remaining flesh and set aside.
Turn off the oven. Place the couscous in a bowl, cover with 200ml cold
water and leave in the warm oven for 20 minutes.
4 Meanwhile, heat the stock in a large frying pan and add the cumin seeds.
Cook for 30 seconds, then add the aubergine flesh, shallot, garlic,
chillies, raisins and courgette. Cook for 20 minutes, stirring
occasionally. Set aside.
5 Preheat the oven to 190C/375F/Gas 5. Peel the skin from the peppers and
chop the flesh roughly. Stir into the aubergine mixture with the chickpeas.
Fluff up the couscous with a fork and stir in the basil, mint and half the
coriander. Season.
6 Divide the mixture between the aubergine shells and bake for 10 minutes.
Serve sprinkled with paprika and the remaining coriander. You can also top
with a fat-free vegan yogurt.
Adapted from BBC Vegetarian Magazine
Moroccan vegetable couscous
Serves 6
500g baby onions
1kg pumpkin (weighed with peel and seeds removed), cut into 4cm chunks
300g carrots, cut into 5cm pieces
300g parsnips, cut into 5cm pieces
4 garlic cloves
3 tsp vegetable bouillon powder
about 20 saffron threads
1 small white cabbage, cut into
4cm chunks
3 thin leeks, cut into 5cm pieces
300g courgettes, cut into 5cm pieces
2 tsp cinnamon
2 tsp soft brown sugar
400g can chickpeas, (garbanzos) drained
3 tbsp sultanas
500g couscous
2 tbsp chopped fresh coriander, plus extra to garnish
seasoning
1 Preheat the oven to 220C/425F/Gas 7. Plunge the onions into boiling water
for 1 minute, then peel. Put the onions, pumpkin, carrots and parsnips into
a very large pan, with the garlic, bouillon powder, saffron, a little salt
and 2
litres water. Bring to the boil, then simmer for 3-4 minutes. Lift out the
vegetables and reserve the stock. Then put the cabbage, leeks and
courgettes into the stock, bring to the boil and simmer for 3-4 minutes.
Remove and reserve the stock.
2 Put the carrots, parsnips, pumpkin and onions into a roasting tin and
sprinkle over the cinnamon, soft brown sugar, seasoning and 6 tablespoons
of the stock.
3 Put the cabbage, leeks and courgettes into another tin and add 5
tablespoons of the vegetable stock and a little salt and pepper.
4 Put the vegetables into the oven, adding the chickpeas and sultanas to
the carrot mixture after 35 minutes. Continue to roast for a further 10-15
minutes, or until the vegetables are beginning to brown or to caramelise.
5 Towards the end of the roasting time, bring the reserved stock back to
the boil. Put the couscous in a large bowl and pour over the boiling stock.
Leave for about
10 minutes. Loosen with two forks and mix in the coriander. Pile the
couscous into a conical shape on a large serving platter. Arrange the
vegetables around the couscous. Garnish with the extra coriander.
Adapted from BBC Vegetarian Magazine
Love Shell.