Roast aubergine with yoghurt dressing and couscous
Spiced roast aubergine with garlicky yoghurt, crispy chickpeas and lemony couscous.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4 people
- Vegetarian
Ingredients
Quantities adjust to the number of servings.
- Aubergine2
- Tinned chickpeas (400 g)1
- Olive oil3 tbsp
- Ground cumin1 tsp
- Sweet paprika1 tsp
- Couscous250 g
- Lemon1
- Greek yoghurt200 g
- Garlic1 clove
- Flat-leaf parsley½ bunch
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Heat the oven to 220 °C. Quarter the aubergines lengthways, then cut into large pieces. Drain the chickpeas and pat them dry.
Toss both with two tablespoons of oil, the cumin, paprika and some salt and roast for 25–30 minutes, until the aubergine is soft and the chickpeas are crisp.
Pour the same volume of hot salted water over the couscous, cover for 5 minutes, then fluff with a fork and stir in the remaining oil and the juice of half the lemon.
Mix the yoghurt with the crushed garlic, the rest of the lemon juice and some salt. Serve the couscous with the roast vegetables, the yoghurt and parsley.