Ingredients for the Dukkah
- 55g of almonds (chopped)
- 55g of blanched hazelnuts (chopped)
- 2 tablespoons of sesame seeds
- 1 tablespoon of fennel seeds
- 1 tablespoon of cumin seeds
- 1 tablespoon of coriander seeds
- 1 teaspoon of nigella seeds
- 1 teaspoon of black peppercorns
- 1.5 tablespoons of dried thyme
- 2 tablespoons of poppy seeds
- 1 teaspoon of sumac
- 1 teaspoon sea salt
Toast the nuts in a pan then leave to cool. Next, toast your seeds and spices in a pan then leave them to cool. Once all the nuts and seeds are cool, combine them together.
Ingredients for the Israeli couscous
- 2 teaspoons of olive oil
- 1 teaspoon of cumin seeds
- 2 garlic cloves, minced
- 2 banana shallots, finely diced
- Half a cup of finely diced coriander stalks
- 250g Israeli couscous
- 625ml vegetable stock
Heat up a large saucepan and toast the cumin seeds. Add two teaspoons of olive oil as well as your garlic and onions. Next, sauté until the onion is translucent and starts to brown.
Add your couscous and stir for a minute, followed by adding the vegetable stock. Place the lid on and turn your heat to low.
Cook for 12-15 minutes until the couscous absorbs all the stock. Spread the couscous on a large tray to cool quickly.
Cut the aubergine, lengthwise, into quarters. Score the quarters with the tip of a knife and marinate in garlic and coriander.
Heat up a frying pan and add your desired amount of couscous, a pinch of fresh coriander and a splash of vegetable stock. Once the stock is absorbed, add raisins and toasted coconut. Char grill or pan fry the aubergine until golden brown and finish it off in the oven for about ten minutes at 180°.
Serve the couscous in a bowl, topped with the roast aubergine and the dukkah. We occasionally like to add a sprinkling of vegan feta as an added treat.
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