INGREDIENTS
1 aubergine
1 tsp cumin
1 tsp ground coriander
1 tsp paprika
Olive oil
150g couscous
250g boiling water
1/2 tsp turmeric
1/2 tsp bouillon veg powder / 1/2 stock cube
1 handful flaked almonds
1/2 red onion, finely chopped
1 handful dill leaves
1 handful parsley leaves
Generous drizzle of miso & sesame dressing
INSTRUCTIONS
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Chop the aubergine into chunks, get into a baking tray, add the spices and a generous amount of olive oil and salt. Roast in a preheated oven for 30-40 mins until golden and soft.
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Meanwhile, prepare the couscous. Add to a bowl, pour over boiling water and add the turmeric (we use this as it gives a lovely golden colour to the couscous!) and stock powder. Cover and let absorb for 15 mins.
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Fluff up the couscous with a fork, add the roasted aubergine, red onion, almonds, herbs and dressing and mix well to combine.
