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Chermoula Aubergine & Mushroom Stew

Chermoula Aubergine & Mushroom Stew

with Couscous, Feta and Courgette Salad

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We love good Aubergine and Mushroom Stew and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:MilkCeleryCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Aubergine

1 unit(s)

Red Onion

1 punnet(s)

Closed Cup Mushrooms

1 unit(s)

Garlic Clove

½ unit(s)

Lemon

1 block(s)

Feta Cheese

(ContainsMilk)

½ unit(s)

Courgette

2 sachet

Vegetable Stock Powder

(ContainsCelery)

150 grams

Couscous

(ContainsCereals containing gluten)

1 pot(s)

Chermoula Spice Mix

1 pack(s)

Tomato Passata

Not included in your delivery

1 tbsp

Olive Oil

240 milliliter(s)

Water for the Couscous

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2356 kJ
Energy (kcal)563 kcal
Fat14.0 g
of which saturates9.0 g
Carbohydrate80 g
of which sugars22.0 g
Protein25 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Trim the aubergine, halve lengthways and chop into 2cm wide strips. Chop into 2cm chunks. Put the aubergine chunks on a baking tray, drizzle with oil and season with a pinch of salt and pepper. Toss to coat then roast on the top shelf of your oven until golden and tender, 18-20 mins. Turn halfway through cooking. Once cooked, remove from your oven.

2

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.

3

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.

4

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.

5

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.

6

Add the aubergine to the stew once cooked. Taste and add salt and pepper if you feel it needs it. Fluff up the couscous with a fork and stir in the lemon zest and half the feta. Spoon the couscous into the bowls and top with the stew. Sprinkle on the remaining feta.Toss the courgette with the dressing and serve along side. Enjoy!