1½ cups couscous
½ cup chopped roasted almonds
4 green spring onions, thinly sliced
¼ cup olive oil
500g eggplant, cut into 2cm cubes
2 cloves garlic, crushed
290g jar ajvar relish
400g can brown lentils, drained, rinsed
1 vegetable stock cube (10g), crumbled
1 tblsp red wine vinegar
Place couscous in a large, heatproof bowl. Add 1¼ cups boiling water. Cover with plastic wrap. Stand for 5 minutes. Uncover. Separate grains with a fork. Stir in almonds and half the onions.
Meanwhile, heat oil in a large frying pan over a medium heat. Add eggplant, garlic and remaining onions. Cook, stirring occasionally, for about 8 minutes, or until eggplant is tender.
Add relish, lentils, stock cube, vinegar and 1 cup of water to pan. Stir to combine. Bring to boil. Gently boil for about 3 to 4 minutes, or until slightly thickened. Remove from heat.
Serve with couscous.