Joe Wicks' sticky harissa aubergine steaks with bejewelled couscous - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Joe Wicks’ sticky harissa aubergine steaks with bejewelled couscous By You Magazine - June 16, 2019 Joe Wicks’ sticky aubergine steaks are a BBQ recipe with a difference! Served on top of the bejewelled couscous, they make a satisfying plate that’s packed full of flavour. Maja Smend SERVES 2 2 tbsp melted coconut oil 2 1/2 tbsp harissa 1 large aubergine salt and pepper 100g couscous 2 tsp ground cumin 1/2 tsp ground cinnamon juice of 1 lemon 50g blanched almonds, roughly chopped handful of mint leaves, roughly chopped, plus extra sprigs to serve handful of coriander, roughly chopped 100g pomegranate seeds salt and pepper 4 tbsp natural yogurt 1. Fire up the barbecue. Mix the coconut oil and 2 tablespoons of the harissa together in a wide shallow bowl. Cut the aubergine into six meaty rounds, then soak them in the harissa oil, turning so that each side gets coated. Season the aubergine steaks with salt and pepper. 2. Put the aubergine on the barbecue. Cook for 15-18 minutes, turning halfway, until completely soft. 3. Meanwhile, put the couscous, ground cumin, cinnamon and lemon juice into a large bowl. Pour over 200ml boiling water. Cover with a plate and leave to steam for a few minutes. 4. When the couscous has cooked, use a fork to separate the grains then tip in the chopped almonds, mint, coriander and pomegranate seeds. Season to taste. Swirl the remaining harissa through the yogurt. 5. Divide the bejewelled couscous between two plates and top with the barbecued harissa aubergine, yogurt and extra mint. For more new Body Coach recipes This dish features in Joe’s Veggie BBQ ebook (ten brand-new Lean in 15 recipes; available for free download on Kindle and Apple Books) and Veggie Lean in 15 (£16.99, Bluebird). To order a copy for £13.59 (a 20% discount) until 30 June call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved