We've outdone ourselves this time, Mob. This meal plan is packed with lots of aromatic spices that'll add a little something-something to your weekly meal rota.
Ingredients
Makes 3 dinners, each serving 4
We've gone down a slightly Middle Eastern-inspire route this week with ingredients like tahini, ras el hanout, and parsley forming the fragrant backbone of a lot of the dishes.
500g Giant Couscous (or Orzo)
2 Aubergines
500ml Vegetable Stock
4 Red or Yellow Peppers
7 Red Onions
Large Bunch of Parsley (100g)
140g Tahini
250g Full-Fat Greek Yoghurt
6 Lemons
4 Tbsp Ras el Hanout
400g Tin of Chickpeas
7 Vine Tomatoes
400g Feta
1 Sheet of Puff Pastry
320g Watercress
80g Flaked Almonds
The Recipes
Herby Couscous & Chickpea Salad With Creamy Tahini Dressing
Chickpeas and giant couscous tossed with fresh parsley, roasted peppers and onions finished with creamy tahini dressing and salty feta. Yes, please.
Roasted Spiced Aubergine, Giant Couscous & Yoghurt Sauce
This dish is inspired by Palestinian Maftoul – giant couscous cooked in spiced stock with onion and peppers, roasted aubergine and tangy yoghurt sauce.
Get the Ultimate Cooking Membership
Get the Ultimate Cooking Membership
Start your no commitment, free-trial now
Tomato Tart With Whipped Feta & Peppery Watercress Salad
Flaky puff pastry topped with spiced tomatoes. Finished with a nutty gremolata and tangy whipped feta – a quick and impressive weeknight dinner.