Baked couscous with chunky chilli vegetable sauce
<plb_layout val_3="15 minutes" val_4="15 minutes" val_6="4" val_8="This baked couscous side dish is packed full of exotic flavours - your summer barbeques and buffets are solved!" val_9="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" val_10="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." val_11="File:Cu.png | " layout_id="175018" cswikitext=""></plb_layout>
