- 1 aubergine
- 1 red pepper
- 1 courgette
- 1 red onion
- A 150g bag of wholewheat couscous
- 1 lemon
- 1 garlic clove
- 1 tsp ras el hanut
- A 250g pack of beef stir-fry strips
- 1 tsp ground cumin
- A handful of flat leaf parsley
- 2 tbsp olive oil
- Sea salt and freshly ground pepper
- 250ml boiling water
- Baking tray
- Three bowls
- Measuring jug
- Cling film (optional)
- Skewers (soaked if wooden)
Heat your oven to 220°C/Fan 200°C/Gas 7. Trim the aubergine and cut into small cubes. Halve the pepper and scoop out the seeds and white bits. Roughly chop. Trim the courgette. Chop into half moons. Peel the onion and chop into thin wedges.
Spread the veg out on a baking tray. Drizzle with 1 tbsp oil. Season. Roast for 25-30 mins till cooked through and beginning to char.
While the veg roasts, put the couscous in a heatproof bowl. Pour in 250ml boiling water. Cover with a saucer or cling film and set aside to soak.
Grate or pare the zest from the lemon. Juice it. Peel and grate or crush the garlic. Mix a good pinch of the ras el hanut with half the lemon juice and half the garlic in a large bowl. Add the beef. Stir to mix. Set aside to marinate.
Finely chop the parsley leaves. Pop most of the leaves in a small bowl with 1 tsp cumin, the lemon zest, remaining lemon juice and garlic and 1 tbsp oil. Season with salt and pepper. Whisk together with a fork. Set aside.
Heat your grill to medium and line a grill pan with foil. Thread the beef onto skewers. Grill for 5-8 mins till the beef is browned and cooked through. Turn every so often so they cook evenly.
Stir the roast veg into the couscous. Add the cumin dressing. Taste and adjust the seasoning if it needs it. Serve the couscous with the beef skewers. Scatter over the rest of the chopped parsley leaves.
Nice and spicy
Ras el hanut is arabic for "head of the shop". It's a blend of the best spices a shop has to offer. Sprinkle any you have left over on potato wedges for a spicy kick.