Aubergine & Harissa Stew With Feta

Slice the aubergine[s] into thin slices, lengthways 

Peel and finely slice the red onion[s]

Boil a kettle 

Heat a large, wide-based pan (preferably non-stick), with a matching lid, with 2 tbsp [4 tbsp] olive oil over a high heat

Once hot, add the aubergine and onion with a large pinch of salt

Cook for 5 min, moving the aubergine around the pan occasionally to colour slightly

Meanwhile, add the couscous to a heatproof bowl, cover with 200ml [400ml] boiled water, cover and set aside 

Combine the tomato paste, red wine vinegar, harissa paste (can't handle the heat, go easy!) and honey with 200ml [300ml] boiled water and stir to combine – this is your harissa stock

Add the harissa stock to the aubergine pan

Cover with a lid and reduce the heat to medium

Cook for 10 min or until the aubergine is tender

Meanwhile (for your garlic crisps), peel and finely slice the garlic 

Lay a few sheets of kitchen paper ready at the side of your pan and grab a slotted spoon

Heat a wok or small pan with 3-5 tbsp olive oil over a medium heat 

Once hot, add the sliced garlic (separating them as you go) and cook until crispy and slightly golden

Transfer the fried garlic to the kitchen paper (keep the oil for later) and sprinkle them with salt

Strip the mint leaves from the stems and chop finely

Fluff the couscous with a fork, add a drizzle of the garlic oil and mix through