Harissa Eggplant with Tomato & Almond Couscous
Our ode to Valentine’s Day is a fragrant dish which hums with fresh mint, fiery harissa and rich nutty roast almonds. The secret to this is recruiting a helper to make light work of your tasks. So grab a loved one, put on your favourite soppy love song and get cooking. Divide this sumptuous tomato couscous salad into bowls and enjoy some spice with this creamy fierce eggplant.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
eggplant
1 tsp
harissa paste
(May be present: Soy.)
1 punnet
cherry tomatoes
1 tub
yoghurt
(Contains: Milk;)
1 bunch
mint
½ cup
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
¼ cup
roasted almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 bunch
parsley
Not included in your delivery
2 tsp
olive oil
½ cup
boiling water
1 tsp
butter
(Contains: Milk;)
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan forced. To prepare the ingredients, halve the eggplant and cherry tomatoes. Finely chop the mint, coarsely chop the roasted almonds, and roughly chop the parsley.
Score a criss cross pattern in the cutside of the eggplant halves. Combine the harissa paste (be careful, this can be hot!) with half of the olive oil. Rub the harissa mixture into the flesh and then place, cutside up, on one half of the prepared oven tray. Cook in the oven for 20 minutes. Toss the cherry tomatoes in the remaining olive oil and place on the other side of the prepared tray. Season with salt and pepper and place the tray back in the oven and cook for a further 20 minutes.
Meanwhile, combine the yoghurt and mint. Season with salt and pepper and set aside.
Place the couscous in a heatproof bowl. Pour the boiling water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap, leave to sit for 5 minutes. Remove the wrap and fluff the couscous with a fork. Stir through the butter, roasted almonds and parsley. Gently stir through the roast tomatoes.
To serve divide the tomato couscous between plates. Top with the eggplant and a good dollop of the minted yoghurt.
