Here’s another quick recipe to keep you going this week!
1 tbsp olive oil
½ small onion
½ tin of chopped tomatoes
Pinch of Paprika
Pinch of chilli flakes
Pinch of Turmeric
1 large tomato
Handful of Rocket
A couple of green olives
- Measure out 60 grams of couscous into a bowl and pour over boiling hot water until the couscous is just covered by around a centimeter or so. Lay a tea towel over the bowl and leave to cook until the water has disappeared and the couscous is nice and fluffy.
- Finely chop half a red onion and half an aubergine.
- Then pour 1 tbsp of olive oil into a large pan and place on a medium/high heat. Once the oil is hot, fry the aubergine first for 2-3 minutes and then put in the onion too. Season with salt and pepper.
- Once the onions have begun to soften, crush one clove of garlic into the pan and stir in a pinch of turmeric, paprika and chilli flakes respectively. Continue to fry for about 2 minutes.
- Then pour in half a can of chopped tomatoes. As the sauce begins to thicken, add some water to make sure the aubergine is covered and continuing to cook.
- Once the onions have reduced and the aubergine chunks are lovely and soft, add in a couple of chopped olives and a fresh chopped tomato. Then pour in the cooked couscous into the max and mix well.
- Finally, add a handful of rocket and a squeeze of lemon and give one last stir. Dish your couscous into a bowl with some hummus and feel free to add more chilli flakes!
Happy meat free Monday ❤️
About the Author: Lydia Hayman is currently studying English at the University of Exeter alongside writing her Meat-Free Mondays column at Wild Magazine.