Grilled brinjal & tomatoes on couscous
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 30 minutes |
Ingredients
- 2 brinjals, sliced lengthways
- 4 ripe plum tomatoes
- olive oil, to drizzle
- balsamic vinegar
- 60 g couscous
- 1 x 400g can chickpeas, drained and rinsed
- 7 cups organic vegetable stock
- fresh basil leaves, to garnish
- 1 tsp garlic, crushed
- basil leaves, to serve
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Use a serrated knife to slice the eggplants into rounds, discarding the ends. Slice the tomatoes in half. First grill the eggplants. Spread in a single layer on a grill pan and slide under a hot grill.
- Cook until soft and starting to char, turn and grill on the other side. Remove, season and moisten with oil. Keep warm. Do the same with the tomatoes, but oil and season before grilling. If you like, thread the vegetables on sticks.
- Make up the couscous according to packet instructions. Heat the vegetable stock with the drained chickpeas. Strain, reserving the stock.
- Add the hot chickpeas to the couscous. Add the basil leaves and garlic to the hot broth and immediately whizz with a hand-held blender.
- Check seasoning. Serve the couscous topped with the vegetables. Add a drizzle of olive oil and a little balsamic. Add a few basil leaves and pass around the broth.
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