Cauliflower couscous with aubergine and chickpea recipe

Per serving: 534 Kcal, 23g protein, 70g carb,  21g fat

Time: 15min

Serves: 1

Ingredients

• 1/2 red onion, chopped

• 1 medium aubergine, chopped into 1cm squares

• 1 heaped tsp coconut oil 

• 1/2 tin chickpeas, drained 

• 1 clove garlic, chopped

• 1/2 head cauliflower, grated to make "couscous"

• 1tsp cumin powder

• 1tsp tamari soy sauce 

• 3tsp harissa paste

• 1tbsp pomegranate seeds

• 1tbsp parsley, chopped

Instructions

1. Melt the coconut oil in a hot pan and add the onion and aubergine.
2. Cook at a high heat for 10 minutes, add splashes of water to create steam and prevent sticking.
3. Add in the chickpeas, garlic, and cumin powder. Continue cooking for 2 minutes. 
4. Add the cauliflower "couscous", harissa paste, and tamari. Cook for a further 3-4 minutes. 
5. Serve with parsley and pomegranate to garnish.