Have You Got 50 Minutes?

Half of this recipe is almost done because it is similar to the one I wrote a few days ago, Fruit and Almond Couscous. And the sauce you have to make for this is very easy and quick. Relax! It is also a vegan recipe, because it has feta cheese. The source of it is Tesco Magazine from 2005 in London. Let’s start as you need 50 minutes and I talk too much. 😉

Aubergine Stuffed With Fruity Couscous

Serves 4

Ingredients:

• 4 small aubergine
• 2 tbsp olive oil
• salt and black pepper
• 1 onion, finely chopped
• 2 tbsp harissa paste (or any similar hot sauce you have in your pantry)
• 1 tsp ground cinnamon
• 375 ml (13 fl oz) vegetable stock
• 175 g (6 oz) couscous
• 30 g (1 oz) raisins
• 30 g (1 oz) chopped dried apricots
• 30 g (1 oz) toasted sliced almonds (optional)
• small bunch spring onions, chopped
• 2 tbsp green olives, chopped
• 50 g (2 oz) crumbled feta cheese

For the spiced yogurt sauce:

• 1 tbsp harissa paste
• 4 tbsp Greek yogurt
• 2 tbsp fresh coriander, chopped
• salt
• ground black pepper

Method:

• Bring a large pan of water to the boil; add the aubergines (in batches if necessary) and simmer for 10 minutes.
• Remove from water, halve lengthways and scoop out flesh leaving a 2 cm (1 in) shell. Chop the removed flesh and set aside.
• Place ten aubergine shells on a baking sheet. Brush with 1 tablespoon of the olive oil and season with salt and pepper. Place in the oven at Gas 6, 200°C, 400°F and bake for 5 minutes or until just golden.
• Meanwhile, heat the remaining oil in a saucepan, add onion and gently sauté until soft. Add harissa and cinnamon and fry, stirring, for 5 more minutes. Add stock and bring to the boil. Remove from heat and add couscous. Let stand for 5 minutes until liquid is absorbed.
• Fluff with a fork; add the remaining ingredients (except the feta) together with the reserved chopped aubergine.
• Pile the couscous mixture into the aubergine shells, top with the feta and bake for 10 minutes until the cheese starts to brown. Meanwhile combine sauce ingredients ready to serve with the stuffed aubergine.

Bon appetite!

Have You Got 10 Minutes?

Have you got 10 minutes? Do you like vegetarian dishes? Do you like couscous? Dried fruit? Do you like to have a healthy diet? Are you tired of cooking? Is it so hot outside that drains you out with cooking? If you answer is ‘yes’ to at least 3 of these questions, then read this recipe and why not eat it fresh, as it is best that way. My inspiration for this is  the cookbook ‘Quick Meals in Minutes’, 2001.

Fruit and Almond Couscous

Preparation time: 10 minutes

Serves 4

Ingredients:

• 2 cups (400 g) couscous
• 2 cups (500 ml) boiling chicken stock or just boiling water if you are fasting
• 40 g butter or oil of any kind, preferably cold pressed, again, if you are fasting
• 1/4 cup (35 g) dried currants
• 1/4 cup (35 g) dried apricots, chopped finely
• 1/4 cup (35 g) slivered almonds, toasted
• 1 tbsp chopped fresh coriander

Method:

• Place couscous in medium heatproof bowl; add boiling stock and butter.
• Toss couscous gently, using a fork, until liquid is absorbed.
• Add the remaining ingredients; mix gently. Serve it fresh as it is or as a side dish with spiced wings if you like.

Bon appetite!