Herby aubergine & mushroom couscous with pomegranate harissa
This couscous works as a vegetarian main just as well as a side on a fuller table. The harissa with pomegranate and preserved lemon is a big flavour shortcut for loves of sweet, sour and sparky.
- Serves4
- CourseMain meal
- Prepare15 mins
- Cook10 mins
- Total time25 mins
- PlusStanding
Ingredients
- 2 Duchy Organic Aubergines
- 1 tsp salt
- 250g Duchy Organic Chestnut Mushrooms
- 25g pack mint, leaves
- 25g pack coriander
- 25g pack curly leaf parsley
- 320g Duchy Organic Couscous
- 4 tbsp Duchy Organic Extra Virgin Olive Oil
- 2 tbsp red wine vinegar
- 4 tbsp Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa
- Handful roasted mixed nuts (cashews, pistachios or almonds), crushed
- Handful pomegranate seeds
Method
Cut the aubergine into bitesized cubes, toss with the salt in a bowl and leave covered for a couple of hours or as long as you can (see tip). Mix a couple of times to help them cook faster and absorb less oil later.
Remove the mushroom stalks, trim and slice, discarding the woody end, then cut the mushrooms into evenly sized pieces. Finely chop the mint leaves with the soft stalks and coriander and parsley leaves. Put the couscous into a large bowl, add 530ml boiling water, cover with a lid, leave for 5 minutes. then fluff with a fork and leave covered.
In a wok or sauté pan, bring the oil to a high heat. Rinse the aubergine, then pat dry with a clean tea towel and tip into the oil carefully in case it splatters. Cook, stirring regularly, for 5-7 minutes until golden.
Add the mushrooms and a sprinkle of salt, mix, then cook for 1 minute with the red wine vinegar. Mix in the couscous, herbs and harissa. Check the seasoning and serve, sprinkled with the nuts and pomegranate seeds.
Cook’s tip
Use this as a base recipe to tweak with vegetables such as courgettes, peppers and more. Black and green olives work well too. You can salt the aubergine before heading out in the morning. If you don’t have hours to wait, up to 30 minutes will help. The salt draws water from the flesh, saving you cooking time later.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,919kJ/ 459kcals |
|---|---|
Fat | 22.8g |
Saturated Fat | 4.1g |
Carbohydrates | 46.7g |
Sugars | 7.3g |
Fibre | 8.8g |
Protein | 12.4g |
Salt | 1.7g |