Ready in 15 min...

 Moroccan  vegetarian feast ready in 15 min..

Aubergine with couscous.

Or if you like, egg plant. Really tasty, brings me my memories back when I went to Agadir for holidays.  This is an easy recipe and very tasty. My weekly food shopping always has lots of veggies in it so I was not short on any ingredients. It’s a great full meal when you don’t have much time for cooking and you want something different.

I fried a yellow pepper (I used yellow but red can be a better option), a courgette chopped into cubes and a red onion, then I added vegetable stock, couscous and thyme, salt and pepper, smoked paprika, cumin, coriander. I then covered the pot to allow the couscous to absorb the stock. In the mean time I was preparing an aubergine, which I sliced and fried lightly adding harissa for the last 3-5 mins. I also added pine nuts (another option could be pistachios) and a bit of lemon zest and a squeeze of juice to taste. I fried it until it was tender.

On this occasion the fridge needed emptying before the new weekly shopping arrived, so I made something extra. I was inspired by Nigella Lawson and made a cauliflower salad with tomatoes, chilli, and chickpeas on a parsley bed with hummus.


I mixed some olive oil, cinnamon and cumin in a bowl. Mixed in some cauliflower florets with salt and pepper, and placed in a dish in a pre-heated oven at 180c. I roasted the cauliflower until golden.
In the mean time I used the same bowl with the oil and spice residue and added a drained can of chickpeas. To this I added a couple of spoons of chilli paste and chopped baby plum tomatoes. When the cauliflower was half cooked I took out the dish from the oven and added this mix of chickpeas and tomatoes into it and placed it back into the oven for a few more minutes until the cauliflower was tenter. As the chickpeas are already cooked the recipe doesn’t take much longer to be ready to eat. 
I was making this salad whilst making the moroccan dish so you need about 20-25 mins in the oven,  give or take, depending how strong your oven is.
I served it on a parsley bed as a salad. It is nice hot as well cold. And voila, the results...




 

Comments

  1. Cro MagnonMarch 2, 2021 at 4:48 AM

    I shall be buying an Aubergine this morning for a Moroccan Tagine tomorrow. I prefer the Aubergine to any meat I might include.

    ReplyDelete

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