This baked couscous side dish is packed full of exotic flavours - your summer barbeques and buffets are solved!
ingredients
227g/8oz pre-cooked couscous
4 medium eggs, beaten
227g/8oz fat-free natural fromage frais
2 tbsp freshly chopped chives
salt and freshly ground black pepper
1 large courgette
2 baby aubergines
142ml /¼pt vegetable stock
397g/14oz can chopped tomatoes with garlic
½ - 1 tsp hot chilli powder
fresh chives to garnish
method
1.
Preheat the oven to 180°C/350°F/Gas 4. Soak the couscous according to the directions on the packet, and then place in a mixing bowl.
2.
Stir in the eggs, fromage frais, chives and plenty of seasoning. Mix well and transfer to a small non-stick baking tin lined with baking parchment. Press down well and bake in the oven for 25-30 minutes until frim and lightly crushed. Stand for 10 minutes.
3.
Meanwhile make the sauce. Trim and finely dice the courgette and augbergines and place in a saucepan with the stock. Bring to the boil, cover and simmer for 5 minutes. Stir in the tomatoes, chilli powder to taste and seasoning. Bring to the boil and simmer for a further 5 minutes until thick and tender.
4.
Cut the couscous into wedges and serve with the sauce, garnished with fresh chives and sprinkled with more ground black pepper if liked.