Roast aubergines with giant couscous and tzatziki - delicious. magazine
Roast aubergines and serve with pitta, giant couscous and tzatziki for a filling vegetarian lunch that's easy to pack up for work or picnics.
Ingredients
- 2 tbsp miso paste
- A few glugs extra-virgin olive oil
- 3 large aubergines, cut into chunks
- 200g giant couscous (we used wholegrain)
- 100g pitted green olives, chopped
- 4 spring onions, finely sliced
- 100g roasted whole almonds (unsalted), roughly chopped
- ½ tsp chilli flakes (optional)
- 200g tub tzatziki (see Easy Swaps)
- Pomegranate molasses to drizzle
- Toasted pittas to serve
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