Chermoula Aubergine & Mushroom Stew

Halve, peel and thinly slice the red onion. Thinly slice the mushrooms. Peel and grate the garlic (or use a garlic press). Zest and halve the lemon. Squeeze half the lemon juice into a large bowl and add the olive oil (see ingredients list for amount) and a pinch of salt, pepper and sugar. Mix together. Break the feta up into small chunks.

Heat a drizzle of oil in a large saucepan on medium heat. Once the oil is hot, add the red onion and fry until softened, 5 mins. While the onion softens, trim the courgette. Use a vegetable peeler to peel long ribbons from all sides of the length of the courgette. Stop when you get to the spongy centre and discard. Pop the courgette ribbons on top of the dressing in the bowl, but don't toss together yet.

Once soft, remove half the onion to a small bowl. Pour the water for the couscous (see ingredients for amount) into the pan with the remaining onion and stir in half the stock powder. Bring to the boil, then remove from the heat and stir in the couscous. Cover with a lid and leave to the side until the couscous has absorbed the stock, 10-15 mins.

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the mushrooms, fry until browned, 5-6 mins. Stir occasionally. Once browned, add the garlic, chermoula and reserved onion to the pan. Stir and cook for 1 minute, then pour in the passata, remaining stock powder and water for the stew (see ingredient list for amount). Bring to the boil, reduce the heat to medium, simmer until thickened, 5-6 mins.