Eggplant and chestnut with herb couscous

Although many people think of it as a grain, couscous is really another form of pasta. It is made of coarsely ground durum wheat. These recipe from Morocco has many ingredients but the end result is appetizing!

Ingredients

1 tbsp ground coriander
2 tsp ground turmeric
1 tbsp ground cinnamon
3 tbsp olive oil
1 red onion, finely chopped
1 red chilli, finely chopped
2 garlic cloves, crushed
50g dates, finely chopped
2cm piece fresh ginger, grated
500g (about 2 small) eggplants cut into 2cm cubes
600g pumpkin or squash, deseeded and cut into 3cm cubes
200g pack cooked, peeled chestnuts
2 x 400g cans good plum tomatoes
Handful each chopped fresh mint and coriander, plus extra coriander to garnish
Juice of 2 lemons
450g couscous
2 tbsp olive oil
5 shallots, sliced
Handful each finely chopped fresh coriander and parsley

Method

Heat a large saucepan over a medium heat. Add ground coriander, turmeric and cinnamon and dry-fry for 1 minute. Add the oil, onion, chilli, garlic, dates and ginger and cook, stirring occasionally, for 5 minutes, until the onion is softened.
Add eggplants, cook for 5 minutes, stir in the pumpkin and chestnuts to coat in the spices. Add 100ml water and the tomatoes, breaking them up into chunks, and simmer, stirring, for 25 minutes.
Meanwhile, put the couscous into a bowl and season. Pour over 450ml boiling water; add half the oil and stir once. Cover and set aside for 5-10 minutes, until the couscous is tender. Fluff up the couscous with a fork.
Heat the remaining oil in a frying pan over a medium heat. Add the shallots and cook, stirring occasionally, for 6-8 minutes or until soft and golden. Stir into the couscous with the fresh herbs. Season to taste, stir the herbs and lemon into the saucepan and serve with the couscous.

(Source: channel4.com)