Eggplant Stew with CousCous

Cook Time 25 minutes

Servings 4

Ingredients

2 cups couscous

¼ cup olive oil

1 garlic clove, sliced

2 tbsp dried chilli flakes

1 red onion, diced

10 pitted, kalamata olives

1 tbsp capers, drained

1 punnet cherry tomatoes, halved

1 med-large eggplant, diced

¼ cup basil leaves

2 cups vegetable stock

¼ cup slivered almonds

1 preserved lemon, pith removed & sliced thinly

1 cup water

Salt & pepper

Method

Bring stock to the boil. Pour couscous into a bowl and pour over hot stock. Cover and set aside.

Heat olive oil, garlic, chilli and eggplant in a pan on medium heat. Sautee for 3 to 5 minutes. Add olives, capers & tomato to the pan. Cook for 2 minutes. Add 1 cup water. Bring to the boil and then simmer for 5 minutes or until eggplants are tender.

Season with salt and pepper and stir through basil.

Use a fork to fluff up couscous and add almonds and preserved lemon.

Serve on a large plate with couscous and eggplant stew.

Enjoy with family and friends!