DRY COUSCOUS RECIPES

Steps:

• 1. Trim and cut the aubergine into large chunks. Heat a couple of lugs of olive oil in a large pan over a medium heat, add the aubergine, oregano and a little sea salt, then toss to coat.
  2. Turn the heat up to high and cook for 4 to 5 minutes, giving the pan a shake every now and then.
  3. While that’s ticking away, peel and finely chop the onion and garlic. Pick and chop the parsley leaves and finely chop the stalks, then roughly chop the tomatoes.
  4. When the aubergine is golden all over, add the onion, garlic and parsley stalks, then cook for a further 2 minutes – if the aubergine gets too dry, add a little more oil to the pan.
  5. Drain and add the capers, destone and add the olives, then drizzle over the vinegar.
  6. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes, or until the aubergine is tender.
  7. Put the couscous into a bowl, add a pinch of salt and just cover with boiling water, then pop a plate on top and leave to fluff up.
  8. Lightly toast the almonds in a dry pan over a medium heat for 1 to 2 minutes, or until golden, keeping them moving.
  9. Use a fork to fluff up the couscous and stir through half the chopped parsley.
  10. Season the stew to taste, then drizzle with extra virgin olive oil.
  11. Serve the stew with the couscous and sprinkle with the almonds and remaining parsley.

Steps:

• 1. Peel and roughly chop the onion. Trim off any leaves and the dry end from the cauliflower stalk, then finely slice the remaining stalk and chop the head into small florets.
  2. Heat ½ a tablespoon of oil in a medium saucepan over a medium-low heat, then add the onion and cauliflower along with the chilli flakes and a pinch of sea salt and black pepper.
  3. Cover with a lid and cook for 15 minutes, or until the cauliflower has softened, stirring regularly and adding a splash of water, if needed. Remove from the heat and set aside.
  4. Meanwhile, pick the parsley, finely chopping the leaves and stalks, then peel and finely chop the garlic.
  5. Heat ½ a tablespoon of oil in a medium saucepan over a medium heat, then add the parsley stalks, garlic and cinnamon, then cook for 1 minute, or until lightly golden.
  6. Bash the olives and tear out the stones if needed, then add the olives and raisins to the garlic pan and cook for 1 further minute, or until golden.
  7. Tip in the tomatoes along with half a tin’s worth of water, breaking the tomatoes up with a spoon as you go. Drain and add the chickpeas, season, then let it bubble away for 15 minutes, or until thickened.
  8. Meanwhile, fill a small pan with water and bring to the boil.
  9. Place the couscous into a bowl, pour over 220ml of the boiling water, then cover with a plate and set aside for 5 to 10 minutes, or until absorbed.
  10. Stir the cauliflower mixture into the tomato and chickpea stew, then season to taste.
  11. Fluff up the couscous with a fork and divide between your plates. Spoon over the stew, then scatter with the chopped parsley.