CookEat Recipe
Broccoli and Aubergine with Potato
Aubergine, potato, cabbage and broccoli cook with onion and coriander until tender. Couscous and sesame oil are folded through before serving.
Method
Steps
Step 1
Weigh the couscous dry. Cover it in a heatproof bowl with 120 ml boiling water, cover and stand for 5–10 minutes or the package time; fluff with a fork.
Step 2
Scrub the potato and cut into 1 cm cubes. Dice the aubergine, shred the cabbage, cut broccoli into small florets and chop the onion. Use ground coriander.
Step 3
Heat the olive oil in a large lidded frying pan over medium heat. Cook the onion, potato and aubergine for 8 minutes, stirring. Add the coriander, cabbage and remaining 200 ml water; cover and simmer for 10 minutes.
Step 4
Add the broccoli, cover and simmer for 5–8 minutes until all vegetables, especially the potato, are tender. Fold in the couscous and sesame oil, heat for 2 minutes and serve four portions.
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Cooked 7 times