This is a great recipe if you’re looking for a filling but nutritious lunch idea, but don’t have a lot of time (I’m in this situation quite often!). I have based this on a traditional Moroccan side dish, but modified it a bit to include the flavours that I particularly like, and most variations work really well in a warm salad like this – the addition of pine nuts and roasted peppers is also recommended!
Serves 4 to 6
300g Giant wholewheat couscous
600ml good quality stock from bouillon
2 small red onions, sliced
3 tbs olive oil
1 aubergine, cut into 2cm dice
6 baby tomatoes, halved
1 tbs ras-el-hanout
1 tsp ground cinnamon
100g fresh spinach leaves, rinsed
1. Place the aubergine cubes in a colander, sprinkle liberally with salt and leave to drain for 30 minutes. Rinse thoroughly.
2. Meanwhile, place the giant couscous in a large saucepan, add 400ml of the stock, bring to the boil, then simmer for 20 minutes. Rinse and set aside.
3. Add the oil to a large saucepan (I used a wok), and gently sauté the onions and rinsed aubergine cubes for 10 minutes.
4. Add the spices, mix well to combine, and sauté for a further 5 minutes.
5. Add the couscous, chopped tomatoes and sultanas together with the remaining stock. Stir well and cover then simmer for a final 5 minutes.
6. Serve warm on a bed of spinach leaves and with flatbreads if preferred.