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Baked aubergine with couscous
- 2 medium aubergines
- 2 tsp olive oil
- Juice 1 and zest lemon
- 100g couscous
- 300ml boiling vegetable stock
- 1 South African plum, stoned and diced
- South African nectarine, stoned and diced
- 4 sundried tomatoes in oil, drained and chopped
- 3 spring onions, finely sliced
- 25g pine nuts, toasted
- Pinch ground cinnamon
- For the dressing
- 8 heaped tbsp Greek-style natural yoghurt
- 4 tsp lemon juice
- 1 garlic clove, crushed
- Small knob ginger, finely chopped
- Small handful coriander, roughly chopped
Directions:View on BBC Good Food
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