Spicy baby aubergine stew with coriander & mint
Superhealthy and high in fibre too, this miraculous Middle Eastern one-pot is under 150 calories per serve and counts as 5 of your 5-a-day
Buttery couscous
- Preparation and cooking time
- Prep:
- Cook:
- Plus soaking
- Easy
- Serves 6
Skip to ingredients
- 350g couscous
- 400ml warm water
- ½ tsp salt
- 2 tbsp sunflower oil
- knob of butter
Nutrition: per serving
- kcal195
- fat8g
- saturates3g
- carbs30g
- sugars1g
- fibre0g
- protein3g
- salt0.47glow
Method
step 1
Soak the couscous in the warm water with the salt for 10-15 mins, until it’s been absorbed. Gently break up the grains with a fork and add sunflower oil. Rub the oil into the grains to break them up. Aerate by lifting them up in your fingers and letting them fall.
step 2
Heat the oven to 180C/160C fan/gas 4. Tip the couscous into an ovenproof dish and dot with little bits of butter. Soak a piece of greaseproof paper in water and squeeze out the excess before laying it over the top of the couscous. Place in the oven for 15-20 mins.
