Baked couscous with chunky chilli vegetable sauce



Prep Time: 15 minutes

Cook Time: 15 minutes

Yields: 4

Description
This baked couscous side dish is packed full of exotic flavours - your summer barbeques and buffets are solved!

Ingredients

 * 227g/8oz pre-cooked couscous
 * 4 medium eggs, beaten
 * 227g/8oz fat-free natural fromage frais
 * 2 tbsp freshly chopped chives
 * salt and freshly ground black pepper
 * 1 large courgette
 * 2 baby aubergines
 * 142ml /¼pt vegetable stock
 * 397g/14oz can chopped tomatoes with garlic
 * ½ - 1 tsp hot chilli powder
 * fresh chives to garnish

Directions

 * 1) Preheat the oven to 180°C/350°F/Gas 4. Soak the couscous according to the directions on the packet, and then place in a mixing bowl.
 * 2) Stir in the eggs, fromage frais, chives and plenty of seasoning. Mix well and transfer to a small non-stick baking tin lined with baking parchment. Press down well and bake in the oven for 25-30 minutes until frim and lightly crushed. Stand for 10 minutes.
 * 3) Meanwhile make the sauce. Trim and finely dice the courgette and augbergines and place in a saucepan with the stock. Bring to the boil, cover and simmer for 5 minutes. Stir in the tomatoes, chilli powder to taste and seasoning. Bring to the boil and simmer for a further 5 minutes until thick and tender.
 * 4) Cut the couscous into wedges and serve with the sauce, garnished with fresh chives and sprinkled with more ground black pepper if liked.