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Mozzarella Couscous    Veg    HT   MC  60mins



Serves   4   Hot   Vegetarian  Vegetables  Herbs   Main Course   Eggless




   2 Aubergine, ( eggplant ) cut into chunks

   2 Onion, chopped

   3 tbsp Olive Oil

   8 Ripe Tomatoes, chopped

   400g/14oz Couscous

   390ml/13fl.oz. Vegetable Stock

   A bunch of Fresh Basil Leaves, shredded

   Salt and Pepper

   200g/7oz Mozzarella Cheese




1. Heat half the oil in large frying pan, add the onions and fry until golden brown. Add the remaining oil and the aubergine and continue to fry until browned on all sides.


2. Stir in the tomatoes, partially cover with a lid and cook for 10 minutes or until the aubergine is just soft.


3. Meanwhile put the Couscous into a bowl, add boiling water to the stock to makeup to 540ml/18fl oz and pour this over the Couscous. Cover the bowl with a plate and leave for 10 minutes.


4. Remove the frying pan from the heat and add half the shredded basil salt and pepper.


5. Chop the remaining basil. Fluff up the Couscous with a fork, add the chopped basil, salt and pepper and mix well.


6. To serve - transfer the Couscous mixture to a serving platter, scatter with the mozzarella and top with the aubergine mixture. Serve immediately.


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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