Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a large glass bowl, add the
Couscous (150 g)
, a generous helping of
Salt (to taste)
and
Ground Black Pepper (to taste)
, and about 1 tablespoon of the oil from the sundried tomatoes jar. Pour in the
Water (300 mL)
stir with a fork and cover with cling film. Leave to one side whilst we prepare the rest of the dish.
Step 2
Heat a non-stick frying pan over medium heat then add in about 1 tbsp of olive oil. Dump in the
Sweet Potato (1)
and fry for a few minutes. Then add in the
Shallot (1)
and
Garlic (1 clove)
and fry for about 10 to 15 minutes until the potato is golden and cooked. Soft in the middle. Season to taste with salt & pepper.
Step 3
If adding
Eggplant (1)
, heat a griddle pan over medium to high heat. Brush both sides of each slice with
Olive Oil (as needed)
and grill on each side until nice charred lines appear. When cooked, take out the pan and sprinkle with a little salt.
Step 4
Remove the cling film from the couscous and fluff it up with a fork. Now all your ingredients are ready, add the
Sun-Dried Tomatoes in Olive Oil (4)
,
Cherry Tomatoes (8)
, and cooked sweet potato in with the couscous. Season with a little more
Salt (to taste)
and
Ground Black Pepper (to taste)
if it needs it. Squeeze over
Lemon (1/2)
and add a good glug of
Olive Oil (as needed)
and stir to combine everything.
Step 5
Divide between serving plates. Top with aubergine and
Arugula (1 handful)
.
