Baked couscous with chunky chilli vegetable sauce

Baked couscous with chunky chilli vegetable sauce
  • Serves: 4
  • Prep time: 15
  • Cook time: 45
  • Ready in: Over 60 Minutes
  • Difficulty Rating: 2
  • Suitable for vegetarians
  • Syns per serving:

This baked couscous side dish is packed full of exotic flavours - your summer barbeques and buffets are solved!


  • 225g pre-cooked couscous
  • 4 medium eggs, beaten
  • 225g fat-free natural fromage frais
  • 2 tbsp freshly chopped chives
  • Salt and freshly ground black pepper
  • 1 large courgette
  • 2 baby aubergines
  • 150ml vegetable stock
  • 400g can chopped tomatoes with garlic
  • ½ - 1 tsp hot chilli powder
  • Fresh chives to garnish


  1. Preheat the oven to 180°C/160°C Fan/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 firm and lightly crushed. Stand for 10 minutes.
  3. Meanwhile make the sauce. Trim and finely dice the courgette and aubergines 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.

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