Moroccan couscous with eggplant and cauliflower | New World

Step 1

Heat the oil in a large saucepan and cook the onion, garlic, eggplant and cauliflower until the eggplant is tender and the vegetables golden.

Step 2

Add the walnuts and spices to the pan and cook for a further two minutes before adding the tomatoes, half a cup of water and lemon juice.

Step 3

Simmer on a low heat for 10 minutes.

Step 4

Cook the Pams Finest Moroccan Couscous according to the packet instructions.

Step 5

Serve the eggplant and cauliflower with the couscous and garnish with parsley and mint.