Aubergine & Mushroom Couscous Recipe
This week, our Lamb Kofta Kebabs are on special offer. Made with free-range minced shoulder of lamb and seasoned with aromatic herbs and spices, they pair beautifully with this aubergine and mushroom couscous.
Fresh herbs, harissa and pomegranate seeds bring plenty of flavour, while a scattering of roasted nuts adds crunch. A colourful side dish to serve alongside the koftas, or enjoy on its own.
Ingredients
- 2 aubergines
- 1 tsp salt, plus extra to season
- 250g chestnut mushrooms
- 25g pack mint, leaves picked
- 25g pack coriander
- 25g pack curly leaf parsley
- 320g couscous
- 530ml boiling water
- 4 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 4 tbsp Harissa
- A handful of roasted mixed nuts, such as cashews, pistachios or almonds, crushed
- A handful of pomegranate seeds
Method
- Cut the aubergines into bite-sized cubes and place in a bowl. Toss with 1 tsp salt, cover and leave for a couple of hours, or as long as you can. Stir occasionally to distribute the salt.
- Trim the mushroom stalks, discarding any woody ends, then cut the mushrooms and remaining stalks into evenly sized pieces. Finely chop the mint leaves and the coriander and parsley leaves, including any tender stalks.
- Place the couscous in a large bowl and pour over 530ml boiling water. Cover and leave for 5 minutes, then fluff with a fork. Keep covered while you cook the vegetables.
- Heat the olive oil in a wok or sauté pan over a high heat. Rinse the aubergines and pat thoroughly dry with a clean tea towel. Carefully add them to the pan and cook for 5–7 minutes, stirring regularly, until golden.
- Add the mushrooms and a little salt, then stir in the red wine vinegar. Cook for 1 minute before mixing in the couscous, chopped herbs and harissa.
- Check the seasoning, then scatter over the crushed nuts and pomegranate seeds to serve.
Adapted from Waitrose’s herby aubergine and mushroom couscous with pomegranate harissa.