| 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 |
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