This crispy roasted, not fried, aubergine and couscous is the perfect, comforting dish that comes together in just 30 minutes. Try it once and you’ll be hooked!
Servings:
Ingredients
The Aubergine
- 1 large aubergine
- 2 tbsp extra virgin olive oil
- salt + pepper
The Couscous
- 3 cloves garlic minced
- 1 cup spinach chopped
- 1 cup Swiss chard chopped
- 225 g Israeli pearl couscous
- 100 g sun-dried tomatoes chopped
- 3 tbsp vegan parmesan
- salt + pepper to taste
- a drizzle extra virgin olive oil
- frehs herbs
Instructions
The Aubergine
- Cut aubergine into large chunks. Toss in oil, salt and pepper.
- Place on a baking tray lined with a silicone mat. Roast at 450 for 20 minutes.
- Remove from oven and flip all chunks. Roast for and additional 10 minutes.
The Couscous
- Heat oil in a sauce pan and add garlic. Cook until fragrant.
- Stir in couscous and cook for a minute, stirring constantly. Add stock and season with salt and pepper. Bring to a boil and then reduce heat to low. Add greens, stir, cover and cook for roughly 10 minutes.
- At the 10 minute mark, remove from heat, stir in sun-dried tomatoes and vegan parmesan.
- Serve couscous topped with crispy roasted aubergine, more vegan parmesan and fresh herbs. Enjoy hot!
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1 thought on “Crispy Roasted Aubergine with Creamy Couscous”
Stock is mentioned in the instructions, but not listed in the ingredients with measurements.
Would love to make it, so I’m going to guess! Also, it would be helpful if all the ingredients were in English measurements or in metric, rather than both!
Thanks!
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