A satisfying couscous dish, packed with the flavours from smoked paprika vegetables, goats cheese feta and sweet capsicum.
Grill eggplant strip until golden and cooked either on a bbq or in a pan
Lay them in oiled coffee cups and just lightly overlap them so you cans see any of the inside of the cup (you might want to cut the eggplant in half again lengthways to make it easier to fit in the cup)
Bring your stock or water to the boil with a touch of oil in it (this helps the Cous Cous from sticking together) pour over the Cous Cous in a mixing bowl and let sit for 5 – 10 minutes.
Fry the shallots, garlic, capsicums (red & yellow) and zucchini in a touch of oil until soft, add in the paprika and stir.
Add in the tomato paste, limejuice and coriander and mix through, season with salt & pepper.
Mix this through the Cous Cous until combined.
Place the mix into the eggplant cups firmly and cover the top with the overhanging eggplant.
Heat in the oven or microwave until hot, serve on a plate and pour hot capsicum sauce around the Cous Cous.
Place the goats cheese Feta on top or sprinkle into the sauce.
Garnish with a sprig of rosemary.
Fry off the onion, garlic and rosemary in a touch of oil add in the capsicum and cook for a few minutes, add in the rest of the oil and stock and cook for 10 minutes or until soft.
Blend and adjust seasoning with a touch of salt & pepper.
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