Baked couscous with chunky chilli vegetable sauce

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Prep Time: 15 minutes
Cook Time: 15 minutes
Yields: 4
==Description==
This baked couscous side dish is packed full of exotic flavours - your summer barbeques and buffets are solved!
==Ingredients==
* 227g/8oz pre-cooked couscous
* 4 medium eggs, beaten
* 227g/8oz fat-free natural fromage frais
* 2 tbsp freshly chopped chives
* salt and freshly ground black pepper
* 1 large courgette
* 2 baby aubergines
* 142ml /¼pt vegetable stock
* 397g/14oz can chopped tomatoes with garlic
* ½ - 1 tsp hot chilli powder
* fresh chives to garnish
==Directions==
# Preheat the oven to 180°C/350°F/Gas 4. Soak the couscous according to the directions on the packet, and then place in a mixing bowl.
# 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 frim and lightly crushed. Stand for 10 minutes.
# Meanwhile make the sauce. Trim and finely dice the courgette and augbergines 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.
# Cut the couscous into wedges and serve with the sauce, garnished with fresh chives and sprinkled with more ground black pepper if liked.
Category:Couscous Recipes
Category:Chili Recipes