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Curtis' Moroccan glazed vegetables with orange mint couscous


  • 1 1/2 cups couscous
  • 3 1/2 tablespoons Coles olive oil
  • 1 medium eggplant, diced
  • Salt & pepper, to taste
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumins seeds
  • 1 brown onion, diced
  • 1 medium carrot, thinly sliced diagonally (2mm thick)
  • 1 1/2 cups raisins
  • 3/4 cup orange juice
  • 1 cup water
  • 1/4 bunch mint, roughly chopped, plus extra leaves to garnish
  • 1/2 cup vegetable stock
  • 1/2 cup light natural Greek-style yoghurt
  • 1 cup spinach leaves
  • 2 tablespoons pine nuts, toasted


  1. Step 1 - Heat 1 1/2 tablespoons oil in a large non-stick frying pan, over high heat. Add eggplant and cook until golden brown, tossing a few times to colour all sides. Season with salt & pepper to taste. Remove from pan and set aside on a plate.
  2. Step 2 - Return pan to medium heat and add remaining oil, coriander, cumin and onion and cook for 5 minutes, or until soft. Add carrot and cook for 3-5 minutes, or until tender.
  3. Step 3 - Meanwhile, in a shallow dish mix cous cous and raisins. Combine orange juice and water in a medium saucepan over high heat. Bring to the boil then pour evenly over cous cous. Cover and stand for 5 minutes. Fluff with fork and stir in half of the mint.
  4. Step 4 - Return eggplant to pan with onions and carrot, add stock and heat through. Cook for 1-2 minutes, or until reduced slightly. Turn off heat, remove and stir in yoghurt until smooth. Fold in spinach.
  5. Step 5 - To serve, divide cous cous evenly among 4 plates and top with vegetables. Garnish with remaining mint and pine nuts.

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