Served with couscous and a dollop of Greek yogurt, this is a very tasty, healthy meal. A good serving for this is two kebabs. I had three because I had extra ingredients and I was being greedy.
- 1/2 tsp harissa paste
- 1 tsp red wine vinegar
- 1 tsp olive oil
- Half an aubergine, cut into cubes
- Half a red pepper, cut into squares
- Half a yellow pepper, cut into squares
- 100g chickpeas
- 1/2 red onion, chopped
- 100ml vegetable stock, made with half a stock cube
- 70g couscous
If you’re using wooden skewers then soak them in water to prevent them burning when cooking. In a sandwich bag mix the harissa paste, red wine vinegar and half the oil. Add the aubergine cubes and give it a good shake. Leave to marinate for 15 minutes.
Preheat the grill. Thread the peppers and aubergines onto the skewers. Brush the peppers with oil. Grill for 15 minutes, turning frequently. Meanwhile, cook the chickpeas in their liquid and then set aside.
Cook the onion in the remaining oil until soft. Drain the chickpeas and add to the onion with the stock. Boil and then add the couscous. Remove from the heat and cover. Leave for 10 minutes. Serve the couscous with the kebabs.