Aubergines and Peppers Stuffed with Lamb and Couscous

  • Preparation Time10 mins
  • Cooking Time45 mins
  • Serves4
  • DifficultyEasy
2 aubergines, halved lengthways
2 red peppers, halved through the stalk, deseeded
150ml hot vegetable stock made with 1 vegetable stock cube by Sainsbury’s
80g couscous by Sainsbury’s
2 medium tomatoes, diced
2 tsp harissa paste by Sainsbury’s
Zest and juice of ½ lemon
300g leftover roast lamb, finely chopped
½ x 31g pack fresh coriander by Sainsbury’s, leaves picked and chopped
2 tbsp extra virgin olive oil by Sainsbury’s
6 tbsp greek style yogurt by Sainsbury’s, to serve

Preheat the oven to 200°C, 180°C fan, gas 6. Place the aubergines cut side up on a baking tray and score the flesh in a diamond pattern.

Bake for 30 minutes until soft, adding the peppers for the last 10 minutes.

Meanwhile, put the stock, couscous and tomatoes in a large saucepan. Bring to the boil, cover then remove from the heat.

Leave for 5 minutes to allow all the water to be absorbed then mix in the harissa, lemon zest and juice, lamb and coriander.

Score a 1cm border around the cut side of the aubergine halves and scoop out the flesh from the middle to make a shell.

Chop the flesh, then add it to the couscous and stir. Season with black pepper and divide between the aubergine and pepper shells.

Drizzle with olive oil and return to the oven for 15 minutes until piping hot. Serve with the yogurt in a bowl if you wish.

Recipe courtesy of Sainsbury's

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