Something light and healthy to enjoy in the summer! It’s fun for the kids to make and encourages them to try new flavours and ingredients… and it’s all really tasty! **BEWARE – pomegranate can stain… and be eaten before it makes it’s way to the couscous!
Ingredients
For the Aubergines:
- 4 Small Aubergines
- 4 Mushrooms
- 8 Cherry Tomatoes
- 4 Clove Garlic
- 2 Tsp Moroccan Spices (cumin, coriander, & cinnamon)
- 2 Tsp Fresh Mint, chopped
- 2 Tsp Fresh Basil, chopped
- 4 Tbsp Cottage Cheese
For the Couscous:
- 250g Dried Couscous
- 50g Raisins
- ½ Red Onion, diced
- 1 Tsp Ground Cumin
- 1 Tsp Ground Coriander
- ½ Tsp Ground Cinnamon
- 1 Tsp Turmeric
- 2 Cloves Garlic, crushed
- 2 Tbsp Lemon Juice
- 1 Tbsp Olive Oil
- 375ml Boiling water
- Handful of freshly chopped mint, basil and coriander
- ½ Pomegranate
Directions
- For the aubergines; Preheat the oven to 200ᵒC.
- Cut the aubergines in half, leaving the stalk on, and place on a baking tray. Drizzle over a little oil and roast in the oven with the mushrooms, tomatoes and garlic (in the skin). Remove from the oven when the aubergine’s flesh has turned golden brown, about 20-30 minutes.
- For the Couscous; Combine the red onion, cumin, coriander, cinnamon, turmeric, garlic, lemon juice, oil and boiling water. Place the couscous and raisins into a large heat proof bowl or saucepan and pour the boiling water over. Cover with clingfilm and leave to stand for 10 minutes. After 10 minutes, fluff up the couscous with a fork and add in the fresh herbs and pomegranate. Season with salt and pepper.
- For the aubergines; Use a metal spoon to scoop out the flesh and put into a mixing bowl. Slice the mushrooms and add them to the bowl with the tomatoes, garlic, spices, fresh herbs and half a tablespoon of cottage cheese. Mix together and place back into the skins of the aubergine. Place back in the oven to bake for 10 more minutes.
- Serve with the remaining cottage cheese dolloped on top of the aubergines.
