Moroccan-style vegetable kebabs

Moroccan-style vegetable kebabs

You could also serve these spicy grilled vegetables with a simple salad

By , 24 May 2016

(25 votes)

Moroccan-style vegetable kebabs
  • 50 Mins
  • Serves: 4
  • Price: £1.56 per serving
Nutritional Info
Each 438g serving contains
  • Energy

    1653KJ

    395KCAL

    20%
  • Fat

    12.0g

    low

    17%
  • Saturates

    1.7g

    low

    9%
  • Sugars

    9.1 g

    low

    10%
  • Salt

    1.30g

    low

    22%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 377kJ/90kcal.
Ingredients
  • 1 1/2 level tbsp Asda Harissa Paste
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil, plus extra for brushing
  • 2 aubergines, cut into 4cm cubes
  • 1 red pepper
  • 1 yellow pepper
  • 400g can Asda Chickpeas
  • 1 small red onion, finely chopped
  • 350ml vegetable stock, made with 1 stock cube
  • 27g couscous
  • 40g flaked almonds
  • 4 tbsp chopped flat-leaf parsley
  • Greek yogurt, mixed with chopped mint, to serve
Method
  • If you're using wooden skewers, soak them in cold water for 30 minutes before you start. This stops the wood from burning during cooking.

  • In a freezer bag, mix the harissa pasta with the vinegar and 1 tbsp of the oil. Add the aubergine and toss to coat. Set aside for 10-15 minutes.

  • Pre-heat the grill. De-seed the peppers and cut into pieces the same size as the aubergine. Thread them onto the skewers with the aubergine, then brush the peppers with oil.

  • Grill the kebabs for 12-15 minutes, turning frequently, until the vegetables are soft and turning golden.

  • Meanwhile, heat the chickpeas in their liquid in a pan until hot.

  • Tip into a bowl and set aside. Rinse and dry the pan, then cook the onion in the remaining oil until soft. Remove from the heat.

  • Drain the chickpeas and add to the onion with the stock. Bring to the boil. Remove from the heat and add the couscous. Cover with a lid and set aside for 10 minutes. Fluff with a fork.

  • Meanwhile, put the almonds in a dry frying pan and cook for 1-2 minutes, tossing, until golden.

  • Add the parsley and almonds to the couscous. Serve with the kebabs and Greek yogurt.