CookEat Recipe
Couscous and Aubergine with Lentils
Aubergine and onion cook until tender, then lentils, couscous and brown rice are folded in. Sesame oil and parsley finish the dish.
Method
Steps
Step 1
Use 180 g cooked, drained lentils. Weigh rice and couscous dry. Cook rice in 1500 ml boiling water for its package time; reserve 150 ml and drain.
Step 2
Cover couscous with remaining 180 ml boiling water for 5–10 minutes or its package time, then fluff.
Step 3
Dice aubergine into 1 cm cubes and chop onion and parsley.
Step 4
Heat olive oil in a large lidded pan over medium heat. Cook onion and aubergine for 8 minutes.
Step 5
Add reserved water, cover and simmer for 12–15 minutes until aubergine is tender.
Step 6
Fold in lentils, rice and couscous and heat for 3–5 minutes.
Step 7
Stir in sesame oil and parsley, rest off heat for 3 minutes and serve.
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