Recipes
Joe Wicks' sticky harissa aubergine steaks with bejewelled couscous
Try this sticky aubergine recipe from the brilliant Body Coach at your next barbecue
Try this sticky aubergine recipe from the brilliant Body Coach at your next barbecue
(15 votes)
Cook: 20 Mins
Serves: 2
Nutritional Information
Each 474g serving contains
Energy
2379kj
569kcal
2379kj
569kcal
28%
Fat
29.9g
29.9g
High
43%
43%
Saturates
11.9g
11.9g
Med
60%
60%
Sugars
14.2g
14.2g
High
16%
16%
Salt
0.38g
0.38g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
502kj/120kcal
Typical energy values per 100g:
502kj/120kcal
Ingredients
2tbsp melted coconut oil
2½ tbsp harissa
1 large aubergine
100g couscous
2tsp ground cumin
½ tsp ground cinnamon
Juice 1 lemon
50g blanched almonds, roughly chopped
Handful mint leaves, roughly chopped, plus extra sprigs to serve
Handful coriander, roughly chopped
100g pomegranate seeds
4tbsp natural yogurt
Method
1
Fire up the barbecue.
2
Mix the coconut oil and 2tbsp harissa together in a wide shallow bowl. Cut the aubergine into six thick rounds, then soak them in the harissa oil, turning so that each side of the aubergine steak gets coated in the marinade. Season with black pepper.
3
Cook the aubergine on the barbecue for 8-12 mins, turning halfway, until completely soft.
4
While the aubergine is cooking, boil a kettle of water. Put the couscous, cumin, cinnamon and lemon juice into a large bowl. Pour over 200ml boiling water. Cover with a plate and leave to steam for a few minutes.
5
When the couscous has cooked, use a fork to separate the grains then tip in the chopped almonds, mint, coriander and pomegranate seeds. Season with black pepper.
6
Swirl the remaining harissa through the yogurt.
7
Divide the bejewelled couscous between two plates and top with the barbecued harissa aubergine, yogurt and extra mint.