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Baked couscous with chunky chilli vegetable sauce

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Cu

Prep Time: 15 minutes

Cook Time: 15 minutes

Yields: 4

Description Edit

This baked couscous side dish is packed full of exotic flavours - your summer barbeques and buffets are solved!

Ingredients Edit

  • 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

Directions Edit

  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.

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