1 brown onion, finely diced
2 medium-sized eggplants, roughly diced into 4cm cubes
1 - 2 tbsp ras el hanout spice mix, or to taste
2 tsp dried thyme
½ cup chopped pitted dates
400 g canned diced tomatoes
500 ml reduced-salt vegetable stock
400 g green beans, trimmed and chopped
1 ½ cups couscous
1 tbsp shredded preserved lemon rind
- Preheat a large heavy-based pan, add 1 tablespoon olive oil. Add onion and cook slowly for 10 min. Add eggplant, spice mix and thyme, cook for 2-3 min or until the eggplant is well coated with spices.
- Add dates, tomatoes and stock. Cover and cook for 10-15 min or until eggplant is tender. Remove from heat.
- Stir through beans, couscous and preserved lemon. Cover and stand for 5-8 min or until liquid is absorbed. Serve with chopped fresh coriander and mint, and extra preserved lemon if desired.