Recipe

Aubergine Couscous

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Aubergine Couscous

Saucy chicken and aubergine stir-fry served on a bed of fluffy couscous, topped with basil.




Ingredients to serve 2

  • ½ cup x couscous
  • ½ cup x boiling water (for the couscous)
  • 300g x chicken fillets
  • 3g x fresh thyme – remove leaves, discard stalks
  • ½ x red onion – peel & slice thinly
  • 2 x aubergines – cut into cubes (1cm)
  • 200g x cherry tomatoes – cut in half
  • 30g x black olives – cut in half
  • ½ x lemon – cut into wedges
  • 5g x fresh basil – tear leaves
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • cling wrap (from your pantry)

Ingredients to serve 4

  • 1 cup x couscous
  • 1 cup x boiling water (for the couscous)
  • 600g x chicken fillets
  • 5g x fresh thyme – remove leaves, discard stalks
  • 1 x red onion – peel & slice thinly
  • 4 x aubergines – cut into cubes (1cm)
  • 400g x cherry tomatoes – cut in half
  • 60g x black olives – cut in half
  • 1 x lemon – cut into wedges
  • 10g x fresh basil – tear leaves
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • cling wrap (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Couscous: Put the couscous in a large bowl with a pinch of salt and pour over boiling water (see quantity above). Cover with cling wrap and leave to stand and swell for 10 minutes. Remove the cling wrap and fluff up the couscous with a fork.

Step 3

Chicken: Coat the chicken in olive oil, season with salt and pepper. Place a large pan on medium-high heat and when hot, add the chicken and HALF the thyme. Cook for 5 minutes until golden, then remove and set aside.

Step 4

Aubergine stir-fry: Using the same pan, turn the heat up to high and add a generous glug of olive oil. Add the red onion with a pinch of salt and sauté for 2 minutes. Add the aubergine, sauté for 5-7 minutes until golden and season with salt and pepper. Then add cherry tomatoes and the REST of the thyme and cook for 2-3 minutes until the tomatoes have softened slightly. Add the chicken and olives and cook for another minute to reheat the chicken. Season with salt and pepper to taste.

Step 5

Serve the couscous topped with the stir-fry and add a squeeze of lemon juice. Top with torn basil leaves.