Ingredients
- 1 1/2 cups dry couscous
- 1/2 cup chopped almonds (roasted)
- 4 green spring onions, thinly sliced
- 1/4 cup olive oil
- 500 grams eggplant, cut into 2cm cubes
- 2 cloves garlic, minced
- 290 grams relish (ajvar relish specified)
- 400 grams dry lentils ( brown lentils, drained, rinsed)
- 10 gram vegetable stock cube (1 crumbled)
- 1 tablespoon red wine vinegar
How to Make
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Step 1: Place couscous in a large, heatproof bowl and add 1 1/4 cups boiling water and cover with plastic wrap and let stand for 5 minutes. Uncover and separate grains with a fork and then stir in almonds and half the onions.
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Step 2: Meanwhile, heat oil in a large frying pan over a medium heat and add eggplant, garlic and remaining onions and cook, stirring occasionally, for about 8 minutes, or until eggplant is tender.
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Step 3: Add relish, lentils, stock cube, vinegar and 1 cup of water to pan and stir to combine and then bring to a boil and gently boil for about 3 to 4 minutes, or until slightly thickened.
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Step 4: Remove from heat and serve with couscous.
We hope you enjoy this recipe!
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