A tasty vegetarian dish from @tamaraeats using the classic Middle Eastern hot spice blend harissa.
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.
Ingredients
| 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 |
Method
- Tip 100g couscous into a large bowl and pour over 200ml hot vegetable stock (from a cube is fine).
- 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.
- 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.
- 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.
- Serve together.
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