Couscous Stuffed Aubergine

The intense aromatic flavour of this Couscous Stuffed Aubergine shows the sheer versatility of our Ras El Hanout paste. Capturing the colour, vibrancy and aromas of a Moroccan souk, this paste makes any dish one to savour by bringing all the flavours of North Africa to your home.

Ras El Hanout Paste

how to create it

What you’ll need:

1 Aubergine

2 tbsp Olive Oil

50g Couscous

70ml Hot Water

1 small Red Onion, finely diced

2tbsp Creative Cook Ras El Hanout Paste

14g Sultanas

14g Pine Nuts

  1. Preheat oven to 200°C/180°C fan/Gas mark 6.
  2. Half an aubergine lengthways and place on a large baking tray. Drizzle with the oil. Cover with foil, then roast the aubergine in the preheated oven for 50 minutes until tender.
  3. Rehydrate the couscous in the hot water.
  4. In a saucepan, gently cook the red onion in Creative Cook Ras El Hanout Paste until softened. Add the couscous, sultanas and pine nuts and mix through.
  5. Carefully scoop the flesh out of the aubergine and add to the couscous mixture. Fill the aubergine halves with the mixture. Return to the oven for 8-10 mins until piping hot. Serve with a green salad.

Combine vegetable stock with Ras El Hanout paste & pour over browned chicken thighs and chopped vegetables. Then just place in the oven for a simple one-pot traybake.