- 25g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- ½ -1 tsp harissa, depending how spicy you like it
This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…
- 4 soft dried apricots, roughly chopped
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- few pinches ground coriander
- 1 spring onion, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tbsp chickpeas from a can
- 4 tbsp chopped herbs like mint, coriander and parsley
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 aubergine
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
Boil the kettle and tip the couscous into a heatproof bowl. Rub in the harissa with your fingers, then stir in the apricots and ground coriander. Pour over 2 ½ tbsp boiling water, cover, then leave the couscous to swell for 5 mins.
When the couscous is cooked, fluff it up with a fork and stir in the spring onion, chickpeas, 2 tbsp chopped herbs, 1 tbsp oil and all but 1 tsp of the lemon juice. Season well and set aside.
Slice a thick slice off the rounded end of the aubergine. Using a small knife and teaspoon, cut and scrape out most of the aubergine flesh until you have a 1-2cm thick shell left (see Tip below for using up the aubergine). Brush inside and out with another tbsp of oil, then tightly pack in the couscous. Return the slice to the bottom of the aubergine to seal, then wrap tightly in two layers of foil. The stuffed aubergine will sit happily for up to a day in the fridge.
Just before you begin barbecuing, mix the remaining herbs with the remaining oil and lemon juice and some seasoning. Sit the aubergine over the coolest part of the barbecue, and cook for about 30 mins, turning. To test if the aubergine is done, stick in a skewer – if the aubergine feels soft and the skewer feels hot when it comes out then it’s ready. To serve, unwrap the aubergine and thickly slice. Sit a few slices on a plate and drizzle with the herby dressing.
Use up the aubergine: Smoky aubergine dip
Chop 1 large aubergine into chunks, then mix with the scooped out flesh from the stuffed aubergine, and a little oil. Grill, turning, for 10 -15 mins until the aubergine is soft and charred. Cool, whizz briefly until pulpy, then mix in a bowl with juice from 1 lemon, 150g pot yogurt, 2 tbsp chopped mint and parsley, few pinches smoky paprika and some seasoning.
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