Serves 2, easily doubled
Prepare 5 minutes
Cook 10 minutes
Ingredients
1 tbsp olive oil
1 large aubergine, quartered lengthways then cut into bitesize chunks
125g couscous
2 tsp Cooks’ Ingredients Ruby Rose Harissa Paste
Juice ½ lemon
25g pack flat leaf parsley, chopped
25g pack mint, leaves only, chopped
2 tsp clear honey
Heat the oil in a large frying pan. Add the aubergine, season and cook for 10 minutes, turning regularly, until golden and charring and completely tender. A gentle squash with the wooden spoon will help any last bits to yield to the heat.
Meanwhile, place the couscous in a small bowl with 1 tsp harissa and pour over 150ml boiling water. Cover with clingfilm and leave for 5 minutes then fluff up with a fork, stir in the lemon juice, herbs and seasoning.
When the aubergines are ready, stir in the honey and remaining harissa and take the pan off the heat. Divide the couscous between 2 plates. Spoon over the aubergines and serve with tzatziki or natural yogurt if you wish.