Savour the flavours of the Mediterranean with this hearty aubergine and couscous stew. Loaded with vegetables, herbs, and a touch of tanginess from rice wine vinegar, this stew is perfect for a comforting weeknight dinner.
Ingredients
Makes 2
Aubergine 1, large
Salad Tomatoes 2 large
Couscous 150g, dry
Red Onion 1 small
Fresh Parsley 2 tbsp, chopped
Green Olives 8, pitted
Olive Oil 1 tbsp
Garlic Clove 1
Red Wine Vinegar 1 tbsp
Ground Oregano 1/2 tsp
Allergens: None
Method
In a large pan, heat a tsp of olive oil over medium heat. Add the aubergine (chopped into chunks), dried oregano, and a pinch of sea salt. Toss to coat the aubergine.
Increase the heat to high and cook for 4 to 5 minutes, shaking the pan occasionally.
While the aubergine is cooking, peel and finely chop the red onion and garlic. Chop the parsley leaves and stalks, and roughly chop the tomatoes.
When the aubergine is golden, add the chopped onion, garlic, and parsley stalks. Cook for another 2 minutes. Add more olive oil if the mixture seems too dry.
Add the chopped olives and rice wine vinegar to the pan. Cook until the vinegar has evaporated. Then add the chopped tomatoes and simmer for about 15 minutes, or until the aubergine is tender.
Place the couscous in a bowl, add a pinch of salt, and just cover with boiling water. Place a plate on top of the bowl and set aside for 5 minutes.
Fluff the couscous with a fork and stir in the chopped parsley.
Serve the stew on a bed of couscous.
Nutritional Information
Per Serving
KCAL: 434.6 | PRO: 12.1g | CARB: 71.4g | FAT: 11.2g | FIBRE: 5.4g