Moroccan Vegetables with Couscous

Roasted aubergines served with spiced chickpeas, vegetables, and lemon-infused couscous, topped with crunchy nuts and cool yoghurt.

Vegetarian Healthy High Protein Couscous Aubergine Low Gi

Estimated Nutrition

Calories

202

kcal / serving

808 kcal total

Carbs

32.1g

per serving

128.4 g total

Fat

3.9g

per serving

15.6 g total

Protein

9.2g

per serving

36.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

0.5

piece

Vegetable Stock Cube

for couscous

Dairy

100

Natural Yogurt

fat-free, for serving

Fruits

0.5

piece

Lemon Juice

from small lemon

0.5

piece

Lemon Zest

finely grated

GrainsCereals

Wholegrain Couscous

LegumesPulses

400

Chickpeas

tinned, drained and rinsed

Liquids

400

Vegetable Stock

made with stock cube

NutsSeeds

0.5

tsp

Cumin

ground

0.5

tsp

Coriander

ground

0.25

tsp

Chili Powder

hot

pinch

Cinnamon

ground

tbsp

Coriander

fresh, roughly chopped

Pistachio Nut

roughly chopped

OilsFats

piece

Cooking Oil Spray

calorie controlled

Vegetables

piece

Aubergine

small, halved and scored

0.5

piece

Onion

medium, finely chopped

227

Chopped Tomato

tinned

0.5

piece

Red Pepper

deseeded and diced

piece

Courgette

medium, cut into 1.5cm chunks

Method

Score halved aubergines, spray with oil, season, and bake for 30-40 minutes.

Preheat the oven to 200°C.

Serve alongside couscous and garnish with nuts, extra coriander, and yoghurt.

Stir lemon juice into the chickpea mixture and spoon over the baked aubergines.

Mix lemon zest, coriander, and seasoning into the couscous with a fork.

Dissolve stock in 100ml water, stir in couscous, cover, and rest for three minutes.

Add tomatoes, pepper, courgette, chickpeas, coriander, and stock, then simmer for 20 minutes.

Sauté the onion in a pan with oil until softened, then stir in the spices.