Serdekh and Herby Couscous
with Greek Style Salad Cheese
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Aubergine
(May contain Celery)
125 grams
Baby Plum Tomatoes
2 unit(s)
Garlic Clove
1 unit(s)
Red Onion
1 bunch(es)
Flat Leaf Parsley
1 sachet(s)
Roasted Spice and Herb Blend
1 sachet(s)
Dried Basil
30 grams
Vegetable Stock Paste
120 grams
Couscous
(Contains Cereals containing gluten May contain Soya)
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
30 grams
Butter
100 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
200 milliliter(s)
Water for the Couscous
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the aubergine, quarter lengthways, then cut into large 4cm pieces.
Heat a large frying pan on high heat with enough oil to coat the base of the pan. When hot, add the aubergine, season with salt and pepper, then cook until charred, 10-12 mins. Turn only every couple of mins - this will result in the aubergine picking up some nice colour.
TIP: Cook the aubergine in batches and add more oil to the pan if needed.
While the aubergine cooks, halve the baby plum tomatoes.
Peel and thinly slice the garlic.
Halve peel and chop the red onion into 1cm pieces.
Roughly chop the parsley (stalks and all).
Once the aubergine is charred, transfer to a deep large ovendish. Pop your frying pan back on medium heat and add the butter (see pantry for amount). Allow to melt, then add the sliced garlic, roasted herb and dried basil. Cook for 30 secs.
Add the water and sugar for the sauce (see pantry amount for both) and stir in half the stock paste until dissolved. Bring to the boil then remove from the heat.
Nestle the tomato halves in with the aubergine pieces, then pour over the stock.
Bake on the middle shelf of your oven until the aubergine is really tender, 20-25 mins. Halfway through, give the mixture a gentle stir to turn the veg.
Heat a drizzle of oil in a medium saucepan on medium heat. Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until softened, 5-7 mins.
Once the onion has softened, pour the water for the couscous (see pantry for amount) and the remaining stock paste into the saucepan and bring to the boil. When boiling, remove from the heat, stir in the couscous and pop a lid on the pan. Leave to the side for 8-10 mins or until ready to serve.
Fluff up the couscous with a fork and stir in half the parsley. Divide between bowls and top with your aubergine and tomato (the serdekh).
Crumble over the Greek style cheese and remaining parsley.
Enjoy!
