AUBERGINES STUFFED WITH SPICY COUSCOUS
3 aubergines halved
2 tbsp olive oil
200 g couscous
2 tsp ras el hanout spice mix
Zest of 1 orange
60 g (about 4) dried figs, chopped
250 ml hot vegetable stock
50 g blanched almonds, chopped
2 heaped tbsp chopped mint leaves
200 g feta, crumbled
Balsamic vinegar and mint leaves to garnish
1
Preheat the oven to 200C/Gas6; score the flesh on the cut side of each aubergine half in a diamond pattern. Arrange skin-side down on a lightly oiled baking tray. Drizzle with half the oil, season and bake for 30-35 minutes
2
Put the couscous, ras el hanout, orange zest and figs in a bowl, season and pour over the stock; cover with clingfilm. Fluff up with a fork after 10 minutes
3
Scoop out the middle of the cooked aubergines, leaving a 1 cm border around the edge; roughly chop and add to the couscous with the remaining olive oil, almonds, chopped mint and half the feta; spoon the mixture into the shells; top with the remaining feta and bake for 10 minutes
4
Scatter with the extra mint leaves and drizzle with the balsamic vinegar
