Aubergine And Mushroom Couscous Recipe

Name: Aubergine And Mushroom Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium aubergine, cut into small dice; 4 medium cremini mushrooms, cut into small dice; 120 g couscous; 1/4 cup golden raisin; 1 teaspoon salt, divided; 1 teaspoon curry powder, divided; 1 teaspoon fresh ground black pepper, divided; 1/2 teaspoon dried thyme; 1 tablespoon extra virgin olive oil; 1 teaspoon butter; boiling water

Servings: persons

1 medium aubergine, cut into small dice
4 medium cremini mushrooms, cut into small dice
120 g couscous
1/4 cup golden raisin
1 teaspoon salt, divided
1 teaspoon curry powder, divided
1 teaspoon fresh ground black pepper, divided
1/2 teaspoon dried thyme
1 tablespoon extra virgin olive oil
1 teaspoon butter
boiling water

1
In a bowl, mix the aubergine and the mushrooms with 1/2 teaspoon of salt, 1/2 teaspoon curry spice and 1/2 teaspoon black pepper. Set them aside for 2-3 minutes to 'degorge' the aubergines; to rid them of bitterness.
2
In the meantime, mix the couscous, raisins, 1/2 teaspoon salt, 1/2 teaspoon curry spice, 1/2 teaspoon black pepper and 1/2 teaspoon dried thyme in a bowl.
3
In a frying pan, saute the aubergine and the mushrooms in the E.V olive oil until softened and browned, about 5 minutes.
4
Pour boiling water over the spiced couscous so that the water comes about 1/4 inch. Cover with a lid and let stand for 2 minutes.
5
NOTE: After the 2 minutes, fluff the couscous with a fork and test to see if it is cooked enough. If it still has a bite to it, add another tablespoon or so of water and recover to cook another 30 seconds or so.
6
Take the lid off the couscous and add the teaspoon of butter and fluff with a fork. Add the sauteed mushrooms and aubergine.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium aubergine, cut into small dice, 4 medium cremini mushrooms, cut into small dice, 120 g couscous, 1/4 cup golden raisin, and more.

Yes, Aubergine And Mushroom Couscous falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aubergine And Mushroom Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions