CookEat Recipe
Peas and Aubergine with Potato
Peas, aubergine, potato and tomato cook with turmeric, coriander and onion. Couscous is folded in before serving.
Method
Steps
Step 1
Use fresh or frozen shelled peas. Weigh couscous dry and cover with 120 ml boiling water for 5–10 minutes or the package time, then fluff. Scrub potato and dice with aubergine into 1 cm cubes; chop tomato and onion. Use ground coriander and turmeric.
Step 2
Heat olive oil in a medium lidded frying pan over medium heat. Cook onion, potato and aubergine for 5 minutes. Add spices, tomato and remaining 150 ml water; cover and simmer for 15–20 minutes until potato and aubergine are tender.
Step 3
Add peas and cook for 5 minutes, fold in couscous and heat for 2 minutes. Serve three portions.
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