Couscous is a small pasta made of semolina, a form of wheat. For those that are sensitive to gluten or wheat you can substitute the couscous with Quinoa.
Harissa paste is a Maghrebian hot chili pepper paste made out of several kinds of peppers, spices and herbs including garlic paste, coriander seed or caraway.
Ingredients A:
2 small eggplant or Japanese eggplant, thickly sliced
2 large yellow bell pepper, seeded and cut into 1-in cubes
2 medium red onions cut into 1/2 inch wedge
3 tbsp olive oil
Salt and pepper to taste
Ingredients B:
1 1/8 cup couscous
300ml cold water
Ingredients C:
1 ¼ cup cherry tomatoes, halved
2 tbsp Harissa paste
2 tbsp olive oil
Ingredients D:
2 tbsp toasted pumpkin seeds
1 large bunch fresh cilantro / coriander, roughly chopped
Method:
Preheat over to 450°F (230°C).
Put Ingredients A in a large roasting tin and mix well.
Roast for 20 minutes or until tender.
Put Ingredients B in another roasting tin and soak for 5 minutes.
Stir in Ingredients C and mix well.
Pop into the oven next to the vegetables and bake for 4-5 minutes or warm through.
Mix together the couscous and vegetables. Stir through.
Couscous is a small pasta made of semolina, a form of wheat. For those that are sensitive to gluten or wheat you can substitute the couscous with Quinoa.
