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Aubergine With Spicy Apricot Tabbouleh

Chef.Foodie's picture
Ingredients
  Couscous 1 Ounce (25 Gram)
  Harissa 1 Teaspoon (Depending How Spicy You Like It)
  Soft dried apricots 4 , roughly chopped
  Ground coriander 2 Pinch
  Spring onion 1 , sliced
  Chickpeas 2 Tablespoon (From A Can)
  Chopped herbs 4 Tablespoon (Like Mint, Coriander And Parsley)
  Olive oil 3 Tablespoon
  Lemon 1⁄2 , juiced
  Aubergine 1
Directions

1. Boil the kettle and tip the couscous into a heatproof bowl. Rub in the harissa with your fingers, then stir in the apricots and ground coriander. Pour over 2 1/2 tbsp boiling water, cover, then leave the couscous to swell for 5 mins.
2. When the couscous is cooked, fluff it up with a fork, then stir in the spring onion, chickpeas, 2 tbsp chopped herbs, 1 tbsp oil and all but 1 tsp of the lemon juice. Season well, then set aside.
3. Slice a thick slice off the rounded end of the aubergine. Using a small knife and teaspoon, cut and scrape out most of the aubergine flesh until you have a 1-2cm thick shell left. Brush inside and out with another tbsp of oil, then tightly pack in the couscous. Return the slice to the bottom of the aubergine to seal, then wrap tightly in two layers of foil. The stuffed aubergine will sit happily for up to a day in the fridge.
4. Just before you begin barbecuing, mix the remaining herbs with the remaining oil and lemon juice and some seasoning. Sit the aubergine over the coolest part of the barbecue, then cook for 30 mins, turning. To test if the aubergine is done, stick in a skewer - if the aubergine feels soft and the skewer feels hot when it comes out then it's ready. To serve, unwrap the aubergine and thickly slice. Sit a few slices on a plate and drizzle with the herby dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Stewed
Dish: 
Salad
Restriction: 
Vegetarian
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
4

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