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Pearl couscous with grilled aubergine & KANZI® apple
Pearl couscous gets a flavour upgrade: smoky roasted aubergine, juicy cubes of KANZI® apple, briny olives, and a sprinkle of pomegranate seeds for crunch and brightness. Fresh coriander and lemon bring a lively edge, while creamy feta adds richness. A dish that celebrates contrasts — sweet meets savoury, soft meets crisp — perfect for leisurely lunches or dinner with friends. Easy to make, bold to taste.
1. Preheat the oven to 180°
2. Cut the aubergine into 1.5 cm pieces and put in a bowl. Spoon in 4 tablespoons of the olive oil and ras el hanout and season with salt and pepper. Spread the aubergine cubes out on a baking tray lined with baking paper and bake them in the oven for approx. 25 mins.
3. Bring the vegetable stock with the pearl couscous to the boil and leave to simmer for approx. 2 mins. Remove from the heat and leave to cook for another 5 mins with a lid on the pan.
4. Cut the KANZI® apples into small cubes. Squeeze the lemon. Set aside a few nice leaves of coriander and finely chop the rest.
5. Stir the roasted aubergine, KANZI® apple cubes, olives and coriander through the pearl couscous. Season the couscous with the lemon juice, the rest of the olive oil and some salt and pepper.
6. Divide the pearl couscous across 4 plates and crumble the feta on top. Sprinkle with the pomegranate seeds and garnish with the coriander leaves.
