A sensational vegetarian option from Curtis Stone, your family will love these lightly spiced vegetables with orange mint couscous!
- Heat 1 1/2 tablespoons oil in a large non-stick frying pan, over high heat. Add eggplant and cook until golden brown, tossing a few times to colour all sides. Season with salt & pepper to taste. Remove from pan and set aside on a plate.
- Return pan to medium heat and add remaining oil, coriander, cumin and onion and cook for 5 minutes, or until soft. Add carrot and cook for 3-5 minutes, or until tender.
- Meanwhile, in a shallow dish mix cous cous and raisins. Combine orange juice and water in a medium saucepan over high heat. Bring to the boil then pour evenly over cous cous. Cover and stand for 5 minutes. Fluff with fork and stir in half of the mint.
- Return eggplant to pan with onions and carrot, add stock and heat through. Cook for 1-2 minutes, or until reduced slightly. Turn off heat, remove and stir in yoghurt until smooth. Fold in spinach.
- To serve, divide cous cous evenly among 4 plates and top with vegetables. Garnish with remaining mint and pine nuts.
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Food Storage Container Set
Surface Utensil Holder
Cutting Board Set