Grilled food is rarely associated with vegan food; so this recipe is the perfect excuse to crack out a grilling machine and get sizzling.
Aubergine slices are brushed with a smokey harissa and chilli marinade, topped with crunchy flaked almonds, grilled and served on a bed of lemon and coriander- infused couscous, packed with grilled late-season vegetables.
I used the new George Foreman Five Portion Grill to create this dish- it's very easy to use with a fast heat-up time and plenty of room to grill all those vegetables.
This low-fat recipe makes the perfect lunch; serve with pitta bread for a satisfying dish that looks impressive, with little effort.
Serves 2
Ingredients
For the spicy grilled aubergine:
3 tsp harissa
2 tbsp olive oil
1 tsp fresh parsley, chopped
1/2 tsp chilli flakes
1 aubergine, cut into 1cm thick slices
1 tbsp flaked almonds
For the late-season couscous:
120g dried couscous
150ml boiling water
1 tbsp frozen peas
6 fine asparagus stalks, chopped
1 small courgette, sliced finely
Handful of fresh coriander, chopped finely
2 tbsp good quality extra virgin olive oil
Juice of 1 unwaxed lemon
Pinch of sea salt
Pitta breads to serve
Method
1. Heat a grilling machine until hot. In a bowl, whisk together the harissa, olive oil, parsley and chilli flakes to form a smooth paste. Use a pastry brush to coat both sides of the aubergine slices.
2. Place the coated aubergine slices into the grill and cook for 4 minutes, flip the slices over and cook for an additional 4 minutes. Sprinkle the almonds over the aubergine for the final 2 minutes of cooking.
3. In the meantime prepare the couscous. In a bowl, add the couscous and pour over the boiling water and frozen peas. Cover the bowl with a plate or cling film and stand for 5-6 minutes. Add the asparagus and courgette onto the grill and cook for 3-4 minutes. Separate the couscous using a fork and stir through the grilled asparagus and courgette. Add the coriander, olive oil, lemon juice and sea salt and stir to combine fully.
4. Spoon the couscous into a large bowl and use tongs to remove the aubergine from the grill, placing the slices over the couscous. Grill the pittas for 2 minutes and serve immediately.
P.S. Keep an eye on my Facebook page as I will be giving away the new
George Foreman Five Portion Grill!
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