Char-grilled eggplant, capsicum, mushrooms and cherry tomatoes served with couscous and English spinach. Makes a great side dish or a main meal.
1 1/2 cups instant couscous
2 chicken stock cubes, crumbled
1/4 cup lemon juice
1 teaspoon lemon zest
2 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon ground cumin
1 eggplant, sliced
1 yellow capsicum
1/2 cup mushrooms, sliced
3 spring onions, sliced
1 bunch English spinach, shredded
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Directions Preparation:10min › Cook:10min › Extra time:15min Other › Ready in:35min
Cook couscous according to packet directions, however add the stock cubes to the water. When cooked, fluff with a fork then stir in lemon juice and zest.
In a bowl, combine oil, garlic and cumin. Brush over the eggplants then allow to marinate for 5 minutes.
Heat a char-grill pan over high. Char grill the eggplant, about 2 minutes per side then the capsicum. Place capsicum in a covered bowl then allow to cool. Peel off capsicum skin. Grill the mushrooms and tomatoes together.
Mix char-grilled vegetables with the couscous, spring onions and spinach to serve.