Harissa Aubergine & Couscous

• Couscous(240 g)
• Aubergine(2)
• Canned Chickpeas(2)
• Red Onion(1)
• Tomato(2)
• Garlic(3 cloves)
• Harissa paste(2 tbsp)
• Olive oil(4 tbsp)
• Cumin(1 tsp)
• Paprika(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Vegetable Broth(300 ml)
• Tahini(3 tbsp)
• Lemon(1)
• Flat Leaf Parsley(15 g)

Method

1. 1

   Cut {Aubergine} into bite-size pieces, thinly slice the {Red Onion}, chop the {Tomato}, finely chop the {Garlic}, drain the {Canned Chickpeas}, and roughly chop the {Fresh parsley}.

   ~10 min

2. 2

   Put the {Couscous} in a heatproof bowl with {Vegetable Stock}, 1 tsp of the {Olive oil}, 0.5 tsp of the {Salt}, and a pinch of the {Black pepper}. Cover and leave for 5 minutes, then fluff with a fork.

   ~5 min

3. 3

   Heat the remaining {Olive oil} in a large frying pan. Add the {Aubergine} and {Red Onion} with the {Harissa paste}, {Cumin}, {Paprika}, 1 tsp of the {Salt}, and the remaining {Black pepper}. Cook for 8 minutes, stirring often, until the aubergine is tender and lightly golden at the edges.

   ~8 min

4. 4

   Stir the {Garlic}, {Tomato}, and {Canned Chickpeas} into the pan. Cook for 5 minutes until the tomatoes soften and the chickpeas are heated through. Stir together the {Tahini} with the juice of the {Lemon} and 2 tbsp water until loose and spoonable.

   ~5 min

5. 5

   Add the fluffed {Couscous} and most of the {Fresh parsley} to the pan and toss until everything is evenly mixed. Serve in bowls with the tahini sauce spooned over and the remaining {Fresh parsley} scattered on top.

   ~0 min