Swordfish couscous with aubergine and mint

Ingredients

For 1 serving

• Couscous70 g
• Swordfish130 g
• Eggplant150 g
• Cherry tomatoes80 g
• Extra virgin olive oil10 g
• Mintto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: June – September

Method

1. Turn the oven on to 200 °C. Wash the aubergine, cut it into cubes of about 2 cm, spread it on a tray lined with baking paper, toss with half the oil and a pinch of salt.
2. Roast for 20 minutes, stirring halfway, until the cubes are soft and golden.
3. Meanwhile skin the swordfish and cut it into cubes of about 2 cm; wash the cherry tomatoes and halve them.
4. Bring the water for the couscous to the boil with a pinch of salt, pour it over the couscous in a bowl, cover and leave for 5 minutes, until fully absorbed; fluff it with a fork.
5. Heat a drizzle of oil in a non-stick frying pan over a high heat and sear the swordfish for 2 minutes, until golden outside; add the tomatoes and cook for another 2 minutes, until they soften. Season with salt and pepper.
6. Combine the couscous, aubergine and swordfish and finish with torn mint and the remaining oil.