BY Ceres Organics
Ready in 30 minutes | Serves 4
2 eggplants, cut into 1cm thick slices
2 courgettes, cut into 1cm thick slices
1 onion, cut into small wedges
1 tablespoon Organic Olive Oil, Extra Virgin Cold-Pressed
1 tablespoon Organic RAW Apple Cider Vinegar
½ cup chopped flat-leaf parsley
1 can Organic Chickpeas (Garbanzo Beans) (drained and rinsed)
handful of Organic Sundried Tomatoes in Extra Virgin Olive Oil (finely chopped)
handful of Organic RAW Whole Almonds
handful of Organic Raisins
fresh rosemary to garnish
avocado, to serve
Preheat oven to 200°C and line a baking tray with baking paper.
Cook couscous according to packet directions. Set aside.
Add the eggplant, courgette and onion to the prepared baking tray, drizzle with olive oil and season. Bake for 15 to 20 minutes, then transfer to a large bowl with the apple cider vinegar and parsley. Toss to combine.
In a separate bowl, combine the couscous, chickpeas, sundried tomatoes, almonds and raisins and basil. Divide amongst bowls and top with vegetables and avocado.