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   ![Tahini Aubergine Couscous With Dukkah](https://media.sheerluxe.com/EfUs3aKaLwtTOJG5fC2fojm-ups=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2023%2F03%2Frecipe-monday-thumb.jpeg?itok=n-CS6Xce)

  

 

 



 

  Photography: CHARLOTTE NOTT-MACNAIRE 

 

 

 

[Healthy](/life/food/recipes/healthy)

 /  13 March 2023  

#  Tahini Aubergine Couscous With Dukkah  


Dukkah, a spice and nut mix hailing from Egypt, can be used to season many different dishes – including avocado on toast or a chickpea stew. It will also keep for several weeks in a tightly sealed jar.  


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  Photography: CHARLOTTE NOTT-MACNAIRE 

 

 

 



 

 

 

 

Serves

 4 

 



Total Time

 1 Hour 15 Minutes 

 



 

 

Ingredients

    2 large aubergines  

   4 garlic cloves, unpeeled  

   3 tbsp of olive oil  

   1 tbsp of ground sumac  

   200g of couscous  

   300ml of hot vegan stock  

   100g of tahini  

   1 tbsp of lemon juice  

   1 tbsp of maple syrup  

   2 tbsp of water  

   1 handful of mint leaves, roughly chopped  

   1 handful of parsley leaves, roughly chopped  

   75g of pomegranate seeds  

   Salt &amp; pepper  

   Dukkah  

   100g of almonds or walnuts  

   1 tbsp of coriander seeds  

   1 tbsp of cumin seeds  

   1 tbsp of fennel seeds  

   1 tsp of salt  

 



  

 



Method

 Step 1 

Preheat the oven to 200°C (400°F), Gas Mark 6.



 Step 2 

First make the dukkah. Heat a large, shallow ovenproof dish over a medium heat, add the nuts and gently toast for about 6-8 minutes, stirring, until lightly coloured all over.



 Step 3 

Add all the spice seeds and toast for 2-3 minutes until their aromas are released. Lightly crush the mix using a pestle and mortar. Alternatively, tip into a jar and crush with the back of a spoon. Stir through the salt and set aside.



 Step 4 

Halve the aubergines lengthways, then lightly score the cut side and sprinkle with salt. Put the aubergine halves in the casserole dish and tuck the garlic cloves underneath. Drizzle with olive oil, sprinkle over the sumac and season with salt and pepper. Roast in the oven for 20-30 minutes until soft and crispy.



 Step 5 

Take the dish out of the oven and turn it off. Move the aubergines to one side of the dish, then use the back of a spoon to squeeze the soft roasted garlic out of the skins, discarding the skins.



 Step 6 

Add the couscous and hot stock and stir to combine. Arrange the aubergines on top of the couscous and return to the still-hot oven for 10 minutes until the couscous has absorbed the stock.



 Step 7 

Meanwhile, whisk together the tahini, lemon juice, maple syrup, measured water and a pinch of salt and pepper in a bowl. Drizzle the tahini dressing over the couscous, then scatter over the herbs, pomegranate seeds and a few tablespoons of the dukkah before serving.



 



 

 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/sC7rIqn7tqaKb2AWFH2V6HbPnCs=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2023%2F03%2Fbroke-vegan-one-pot.png?itok=ZaLH2h4d)

 

 ](https://www.amazon.co.uk/Broke-Vegan-Simple-Plant-Based-Recipes/dp/1783255382) 

 

 

 

 

 

Recipe courtesy of *[Broke Vegan: One Pot:](https://www.amazon.co.uk/Broke-Vegan-Simple-Plant-Based-Recipes/dp/1783255382) Over 100 Simple Plant-Based Recipes That Don't Cost The Earth* By Sam Dixon (Aster, £12.99).  
  
Visit [Octopusbooks.co.uk](https://www.octopusbooks.co.uk/). Photographer: Charlotte Nott–Macaire.

 

 

 

 

  

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