RecipesVegetarian and Vegetables

Harissa Chickpea Couscous with Aubergine, Cauliflower and Mint yoghurt Recipe

A tasty vegetarian dish from @tamaraeats using the classic Middle Eastern hot spice blend harissa.

Sugar Free
Harissa Chickpea Couscous with Aubergine, Cauliflower and Mint yoghurt Recipe
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Ingredients

For the recipe:
  • 100g couscous (could use Maftoul)
  • 200ml hot vegetable stock/bouillon
  • 1 tsp harissa with rose
  • 1 tsp garlic salt
  • 1 tsp ground black pepper
  • 100g chickpeas, tinned, drained
  • 1 small whole cauliflower
  • 30ml olive oil
  • 1 aubergine, sliced
  • 2 tsp garlic salt
  • 2 tsp harissa with rose
  • 2 tsp black pepper
For the mint yoghurt
  • 100g greek yoghurt
  • 10g fresh mint, chopped
  • 1 garlic clove, finely chopped
  • 1 tsp ground black pepper
  • 1 tsp garlic salt
  • 1 tsp olive oil

A tasty vegetarian dish from @tamaraeats using the classic Middle Eastern hot spice blend harissa.

Method

01
Tip 100g couscous into a large bowl and pour over 200ml hot vegetable stock (from a cube is fine). 
02
Add 1tsp rose harissa, 1tsp garlic salt, 1tsp ground pepper. Cover, then leave for 10 mins. When the couscous is fluffy and all the stock has been absorbed, add 100g drained chickpeas and mix.
03
Cover one whole cauliflower and one aubergine (sliced) in 30ml olive oil, 2tsp garlic salt, 2tsp rose harissa and 2 tsp black pepper and bake at 180 degrees Celsius for 20 minutes.
04
To make the mint yogurt mix 100g greek yogurt with 10g fresh mint, 1 diced garlic clove, 1tsp pepper, 1 tsp garlic salt and 1tsp olive oil.
05
Serve together.