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Moroccan Vegetables with Couscous
Ingredients
  • 2 small aubergines
  • calorie controlled cooking oil spray
  • ½ medium onion, finely chopped
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp hot chilli powder
  • pinch ground cinnamon
  • 227g/8oz tin chopped tomatoes
  • ½ red pepper, deseeded and diced
  • 1 medium courgette, cut into 1.5cm/½in chunks
  • 400g/14oz tin chickpeas, drained and rinsed
  • 2 heaped tbsp roughly chopped fresh coriander, plus extra to garnish
  • 400ml/14fl oz vegetable stock, made with ½ stock cube
  • ½ small lemon, juice only
  • 15g/½oz roughly chopped pistachio nuts (alternatively use toasted flaked almonds)
  • 100g/3½oz fat-free natural yoghurt, to serve
  • subheading: For the couscous:
  • ½ vegetable stock cube
  • 80g/2¾oz wholegrain couscous
  • ½ small lemon, finely grated zest only
  • 2 heaped tbsp roughly chopped fresh coriander
  • freshly ground black pepper
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