Roasted Aubergine & Cauliflower Couscous

This recipe is not only delicious but also very healthy – and ideal if you’re following a vegetarian, vegan or flexitarian diet. It’s relatively low in carbs but packed full of vitamins. You’ll be combining roasted aubergine with a delicious home-made chilli sauce and fragrant cauliflower couscous. (This couscous will work as a side dish to plenty of different meals.) Quick and easy, it’s the perfect mid-week choice.

Ingredients (serves 2):

½ cauliflower, grated

Pinch cumin seeds

Pinch smoked paprika

½ small red onion, diced

Small handful fresh coriander, parsley and mint, chopped

3 tbsp pomegranate seeds

1 lemon

2 aubergines

Pinch sugar

½ clove garlic

1 tbsp tomato puree

1 red chilli (or a tube of chilli paste)

5 tbsp olive oil

1 spring onion, sliced

Pinch sesame seeds

4 sprigs thyme

Method:

Slice the aubergines lengthways and drizzle over a little olive oil. Scatter the thyme over the top, season and roast in the oven at 200c FAN for 10 minutes.
Make your chilli paste by roughly chopping the garlic and chilli. Place it into a pestle and mortar (or hand blender) and bash to a pulp. Mix through a few tablespoons of olive oil, the sugar, a small squeeze of lemon juice, the tomato puree and then season to taste.
Once the aubergines are done, spoon over the paste and pop back into the oven for 5 minutes.
Meanwhile fry the cumin seeds in the remaining olive oil until they sizzle. Add the paprika and grated cauliflower. Fry for a few minutes, then remove and combine with the red onion, herbs and pomegranate seeds.
Serve the aubergine with the cauliflower couscous and garnish with a scattering of spring onions and sesame seeds.