Joe Wicks’ sticky harissa aubergine steaks with bejewelled couscous
- 2tbsp melted coconut oil
- 2½ tbsp harissa
- 1 large aubergine
- 100g couscous
- 2tsp ground cumin
- ½ tsp ground cinnamon
- Juice 1 lemon
- 50g blanched almonds, roughly chopped
- Handful mint leaves, roughly chopped, plus extra sprigs to serve
- Handful coriander, roughly chopped
- 100g pomegranate seeds
- 4tbsp natural yogurt
Fire up the barbecue.
Mix the coconut oil and 2tbsp harissa together in a wide shallow bowl. Cut the aubergine into six thick rounds, then soak them in the harissa oil, turning so that each side of the aubergine steak gets coated in the marinade. Season with black pepper.
Cook the aubergine on the barbecue for 8-12 mins, turning halfway, until completely soft.
While the aubergine is cooking, boil a kettle of water. Put the couscous, cumin, cinnamon and lemon juice into a large bowl. Pour over 200ml boiling water. Cover with a plate and leave to steam for a few minutes.
When the couscous has cooked, use a fork to separate the grains then tip in the chopped almonds, mint, coriander and pomegranate seeds. Season with black pepper.
Swirl the remaining harissa through the yogurt.
Divide the bejewelled couscous between two plates and top with the barbecued harissa aubergine, yogurt and extra mint.