Roasted Aubergine & Carrot Couscous with Preserved Lemon
This spicy couscous dish is simple to make and requires little effort. It's ideal for a mid-week supper. Its also good cold the next day and is perfect for lunchboxes.
Preheat the oven to 220℃ (425℉, Gas 7). Line a large baking tray with baking paper, plus a smaller one.
Place the aubergines into the largest tray. Season with pepper and drizzle over a generous amount of olive oil. Place the tray on a higher oven shelf. Add the carrots to the smaller tray and season with salt, pepper and the oregano. Place on a lower shelf in the oven. Roast both for 25-30 minutes. The aubergine should be cooked through and brown and the carrots cooked and charred around the edges.
4 aubergine (eggplant), extra virgin olive oil, 6 small carrots, 2 tsp dried oregano
Place the cumin seeds in a large saucepan with a tight fitting lid. Toast the them over a medium-high heat for 1 minute - without the lid. Add the couscous and allow to toast briefly. Remove the pan from the heat, stir in the other spices, garlic, hot water, salt and pepper. Cover and set aside for 8-10 minutes to allow the grains to absorb the liquid.
2 tsp cumin seeds, 300 g couscous, 2 tsp turmeric, 1 tsp ground cinnamon, 2 tsp ground coriander, 2 plump cloves of garlic, 450 ml hot water, sea salt flakes, freshly ground black pepper
Once the liquid has been absorbed, use a fork to carefully fluff up the couscous. Add the roasted veg, the preserved lemon and herbs, then fold carefully together. Return to the heat briefly, if needed, and serve hot.
4-5 preserved lemons, 1 small bunch dill, 1 small bunch of parsley
Notes
As I only made half the amount, I found everything fitted into my largest baking tray, so I roasted the aubergines and carrots together.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.