Preheat the grill to high. 1 Halve 2 aubergines and 2 courgettes lengthways, scoop out the centres and cook in boiling salted water for 4-5 minutes until softened. Drain and refresh under cold water. 2 Place the couscous in a heatproof bowl, add 450ml/16fl oz boiling water, stir then cover bowl with plastic film and allow to stand for 7 minutes, or until the couscous has absorbed the water. 3 To make the Dressing: Place 4 tbsp olive oil, white wine vinegar and 1 tbsp antipasto in a mini food processor and process until blended. Season. 4 Slice 1 courgette and 1 aubergine into 1cm thick slices, brush the surfaces with olive oil then sprinkle with a little salt. 5 Heat a griddle pan, and when hot, add the vegetable slices and cook for about 2-3 minutes on each side, or until marked and tender. 6 Finely chop the remaining courgette and aubergines. Heat 1 tbsp olive oil in a saute pan, add the chopped vegetables and a pinch of salt and cook for 3-4 minutes, or until softened. 7 Add the chopped mint, softened butter and 1 clove crushed garlic to the couscous, season and mix together. 8 Spoon the couscous mixture into the softened aubergine and courgette halves and place in a shallow roasting or baking tin. 9 Drizzle over 2 tbsp olive oil and season, place under the grill for 4-5 mins or until golden brown. 10 Lightly oil a timbale mould or ramekin dish, spoon in the remaining couscous mixture and pat down. Mix together the breadcrumbs and chopped parsley and tip onto a plate. 11 Roll the cheese in breadcrumb mix to coat, place on a baking sheet and under the grill until the top of the cheese bubbles. 12 Heat a wok, add 1 tbsp olive oil, 1 clove crushed garlic and half the spinach and cook quickly to wilt. 13 Spoon the wilted spinach onto a plate, sit the grilled cheese on top and arrange the stuffed aubergine and courgette around the edge. 14 Pile the spinach onto a plate, drizzle over the dressing and serve with the vegetables. Turn the couscous timbale out on a plate and surround with the vegetables and antipasto. Per serving: 796 Calories (kcal); 55g Total Fat; (61% calories from fat); 11g Protein; 66g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (351g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 203 (53%)|
|Amt Per Serving||% DV|
|Total Fat 22.6g||30 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 55.1mg||17 %|
|Sodium 585.3mg||20 %|
|Potassium 484.9mg||13 %|
|Total Carbohydrate 30.2g||9 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 24.1g|
|Protein 16.3g||23 %|
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Calories per serving: 385
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