Harissa Couscous with Roasted Aubergine and Garlic
This vibrant harissa couscous includes roasted aubergine and garlic for a delicious summer side dish that's ready in around 30 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thepeskyvegan.com.
Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Pan
- Fork
- Kettle
- Measuring cup
- Mixing bowl
- Spoon
- Fine-mesh sieve
Ingredients
- 1 tablespoon olive oil
- 1 aubergine, cut into 1-inch cubes ((approx. 10 oz / 300 g))
- 6 garlic cloves
- 1 cup (180 g) dried couscous ((see notes for ratio info))
- 1 lemon
- 1 cup (240 ml) kettle-hot water or vegan stock
- 2-3 tablespoons harissa paste ((plus more to taste – see notes))
- Small handful fresh parsley and/or coriander, chopped
- Salt
- pepper
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