CookEat Recipe
Aubergine and Spinach Couscous
Aubergine and tomato simmer with onion and oregano until tender. Chickpeas, spinach, couscous and mint are folded through.
Method
Steps
Step 1
Use 180 g cooked, drained chickpeas. Weigh couscous dry; cover with 180 ml boiling water in a heatproof bowl for 5–10 minutes or the package time, then fluff.
Step 2
Dice aubergine and tomato into 1 cm pieces, chop onion and mint and rinse spinach. Heat olive oil in a large lidded pan over medium heat. Cook onion and aubergine for 8 minutes; add tomato, oregano and remaining 100 ml water, cover and simmer for 12–15 minutes until aubergine is tender.
Step 3
Add chickpeas and spinach and cook for 3–5 minutes until hot and wilted. Fold in couscous and mint and serve four portions.
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