Moroccan Vegetables with Chickpea Cous Cous | Profusion

Ingredients

• ● 2 small aubergines
• ● A teaspoon of coconut oil
• ● ½ medium onion finely chopped
• ● ½ tsp ground cumin
• ● ½ tsp ground coriander
• ● ¼ tsp hot chilli powder
• ● pinch ground cinnamon
• ● 227g tin chopped tomatoes
• ● ½ red pepper deseeded and diced
• ● 1 medium courgette cut into 1.5cm/½in chunks
• ● 400g tin chickpeas drained and rinsed
• ● 2 heaped tbsp roughly chopped fresh coriander plus extra to garnish
• ● 400ml/14fl oz vegetable stock made with ½ stock cube
• ● ½ small lemon juice only
• ● 15g roughly chopped pistachio nuts (alternatively use toasted flaked almonds)
• ● Pinch of Profusion Salt
• ● 100g coconut yoghurt yoghurt to serve
• For the couscous:
• ● ½ vegetable stock cube
• ● 80g Profusion Organic Chickpea couscous
• ● ½ small lemon finely grated zest only
• ● 2 heaped tbsp roughly chopped fresh coriander
• ● freshly ground black pepper
• ● Pinch of Profusion Pink salt