Baked Couscous
Ingredients
- 1 (13.5 oz) can chopped tomatoes ⓘ
- 2 cloves garlic, minced ⓘ
- 1 tsp sugar ⓘ
- 1 None large eggplant, thinly sliced lengthwise
- 1 tbsp salt ⓘ
- 2 oz couscous ⓘ
- 1 cup hot vegetable or chicken stock ⓘ
- 1 None large zucchini, thinly sliced lengthwise ⓘ
- 3 oz Cheddar cheese, grated ⓘ
- None None mixed greens, to serve ⓘ
Instructions
- Preheat oven to 350°F. To make the tomato sauce, bring tomatoes, garlic and sugar to a boil. Reduce heat to low and simmer for 10-12 mins. Season.
- Meanwhile, arrange eggplant in a single layer on a baking tray. Sprinkle with salt. Set aside for 15 mins. Rinse and pat dry with paper towels.
- Place couscous in a medium heatproof bowl. Add hot stock, cover and set aside for 5 mins.
- Oil a large grill pan or frying pan and place over high heat. Cook eggplant and zucchini for 1 min per side, or until softened and browned.
- Lightly grease and line a 10x6 inch loaf pan with parchment paper. Transfer 1/3 of the couscous to pan. Top with 1/2 of the eggplant and 1/2 of the zucchini. Repeat layers, finishing with couscous. Press down firmly and bake for 20 mins.
- Sprinkle cheese over couscous and bake for another 10-15 mins, until golden brown. Serve in slices with tomato sauce and mixed greens.
Nutrition & Diet Analysis (per serving)
282
kcal
14% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).