Moroccan-style vegetable kebabs
- 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
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.