Mediterranean Aubergine and Couscous Stew

 

KCAL	PRO	CARB	FAT	FIBER
434,6	12.1g	71.4g	11.2g	5.4g

 

Makes 2

Aubergine 1, large

Salad Tomatoes 2 large

Couscous 150g or 5.3oz, dry

Red Onion 1 small

Fresh Parsley  2 tbsp, chopped

Green Olives 8, pitted

Olive Oil 1 tbsp

Garlic Clove 1

Red Wine Vinegar 1 tbsp

Ground Oregano 1/2 tsp

Porridge Oats 1/4, small

 

Method

In a large pan, heat a tsp of olive oil over medium heat. Add the aubergine (chopped into chunks), dried oregano, and a pinch of sea salt. Toss to coat the aubergine.

Increase the heat to high and cook for 4 to 5 minutes, shaking the pan occasionally.

When the aubergine is golden, add the chopped onion, garlic, and parsley stalks. Cook for another 2 minutes. Add more olive oil if the mixture seems too dry.

Add the chopped olives and rice wine vinegar to the pan. Cook until the vinegar has evaporated. Then add the chopped tomatoes and simmer for about 15 minutes, or until the aubergine is tender.

Fluff the couscous with a fork and stir in the chopped parsley.

Serve the stew on a bed of couscous

Savor the flavors of the Mediterranean with this hearty aubergine and couscous stew. Loaded with vegetables, herbs, and a touch of tanginess from rice wine vinegar, this stew is perfect for a comforting weeknight dinner.