Buttery aubergines with toasted couscous

Name: Buttery aubergines with toasted couscous
Ingredients: 4 red peppers, deseeded and cut into thin strips; 2 tablespoons olive oil; 4 cloves of garlic, finely sliced; 1 red onion, finely sliced; 2 tablespoons sherry vinegar; 1⁄2 teaspoon smoked sweet paprika; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 tablespoon olive oil; 4 long, thin aubergines; plain vegan yoghurt, to serve (optional); 300g wholewheat giant couscous (mograbieh); 1 heaped teaspoon vegetable stock powder; small bunches of mint, parsley, basil, leaves picked and roughly chopped, stalks reserved; the zest and juice of 1 unwaxed lemon; 6 tablespoons extra virgin olive oil, plus extra to serve; 1 teaspoon sumac

annajones.co.uk

This is a perfect recipe for a crowd and works brilliantly on the barbecue rather than the grill if you like. One thing to ensure here is that your aubergines are buttery and soft; raw aubergine has...

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Ingredients

4 red peppers, deseeded and cut into thin strips
2 tablespoons olive oil
4 cloves of garlic, finely sliced
1 red onion, finely sliced
2 tablespoons sherry vinegar
1⁄2 teaspoon smoked sweet paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon olive oil
4 long, thin aubergines
plain vegan yoghurt, to serve (optional)
300g wholewheat giant couscous (mograbieh)
1 heaped teaspoon vegetable stock powder
small bunches of mint, parsley, basil, leaves picked and roughly chopped, stalks reserved
the zest and juice of 1 unwaxed lemon
6 tablespoons extra virgin olive oil, plus extra to serve
1 teaspoon sumac