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Incredible Sicilian aubergine stew with couscous
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Total Time:
30 minutes
Sicilian inspired vegetable dish with chunky aubergines. Packed with nutrients for two of your 5-a-day. Creamy texture goal with wholewheat couscous for extra fiber and fullness.
Ingredients:
  • 1 large aubergine
  • olive oil
  • ½ teaspoon dried oregano
  • 1 small red onion
  • 1 clove garlic
  • ½ bunch flat-leaf parsley
  • 2 large tomatoes ripe
  • 1 tablespoon baby capers
  • 8 green olives stone in
  • 1 tablespoon red wine vinegar
  • 150g wholewheat couscous
  • 1 tablespoon flaked almonds
  • extra virgin olive oil
Instructions:
  • Cut the aubergine into large chunks. Heat olive oil in a large pan, add aubergine, oregano, and a pinch of salt, then toss to coat. Cook on high heat for 4 to 5 minutes until golden. Add onion, garlic, and parsley stalks and cook for an additional 2 minutes. If dry, add more oil. Stir in capers, olives, and vinegar. Once vinegar evaporates, add tomatoes and simmer for 15 minutes until aubergine is tender. In a separate bowl, season couscous with salt, cover with boiling water, and let fluff up. Toast almonds until golden. Fluff couscous with a fork, mix in half of the parsley. Adjust stew seasoning, drizzle with olive oil. Serve stew over couscous, topped with almonds and remaining parsley.

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