Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1-2 small red chillies, seeds removed, chopped
- 1/2 cup coriander leaves
- 4 Lebanese eggplant
- 1/2 red onion, thinly sliced
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup extra virgin olive oil
- 1/4teaspoons ground sumac
- 1tablespoons lemon juice
- 200grams Greek-style yoghurt
- 1 clove garlic, crushed
- 1 cup pearl couscous
- 2tablespoons pine nuts, toasted
- 1 pinch saffron
Nutrition per serving
2480kJ / 592Cal
2480 Kilojoules or 592 Calories
28% of daily energy intake*
Protein
14.8grams
Fat
37.8grams
Carbs
48.2grams
Sugars
15.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Combine couscous, saffron and 2 cups water in a saucepan. Bring to the boil, then stir and reduce heat to a simmer. Cover. Cook for 15 minutes until tender.
Step 2 of 4
Meanwhile, slice the eggplant lengthways. Brush the slices with a little oil. Cook in a chargrill pan for 2 minutes each side. Transfer to a plate.
Step 3 of 4
Process herbs, chilli, garlic and 1/4 cup of the remaining oil in a small food processor until it forms a smooth paste. Combine yoghurt, lemon juice and any remaining oil in a bowl. Swirl through herb paste and sprinkle with sumac.
Step 4 of 4
Arrange couscous on a platter and top with eggplant. Drizzle with herb yoghurt dressing and sprinkle with pine nuts, red onion and extra coriander.
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