Ingredients

The following ingredients have 2 Servings
  • 125 g 1 ball fresh mozzarella
  • 150 g Israeli couscous
  • 1 vegetable stock cubes
  • 10 g fresh basil
  • 1 tbsp cornflour
  • 1 garlic
  • 1 aubergine
  • 30 panko breadcrumbs
  • 1 red onion
  • 1 to mato
  • 1 tsp French Dijon mustard
  • 1 British free range egg
  • 2 tbsp white wine vinegar
  • ½ tsp sugar
  • 2 tbsp olive oil
  • Extra olive oil for drizzling
  • 2 tbsp vegetable oil
  • salt & pepper

Instruction

  • Preheat the oven to 220ºC/ 200ºC (fan)/ 425ºF/ Gas 7.
  • Boil kettle.
  • Cut the mozzarella in half (like you would a burger bun).
  • Pat dry with kitchen paper, then set aside.
  • Cut the aubergine in half lengthways then chop into thick slices.
  • Cut the tomato into wedges.
  • Peel and cut the red onion into quarters.
  • Add the aubergine, red onion and tomato to a baking tray (use tin foil to avoid mess!)
  • Drizzle with olive oil and season generously with salt and pepper.
  • Put them in the oven for 25 minutes of until the vegetables are tender and coloured.
  • Meanwhile dissolve the stock cube in a pot with 600ml boiled water, then bring to the boil over a high heat.
  • Add the couscous and cook for 5 – 8 minutes or until cooked with a slight bite.
  • Drain and leave to cool.
  • Meanwhile, peel and finely chop (or grate) the garlic.
  • Combine the garlic, Dijon, vinegar, ½ tsp sugar and 2 tbsp olive oil.
  • Season generously with salt and pepper and mix, this is your dressing.
  • Chop the basil finely, including the stalks.
  • Add the breadcrumbs to one plate, cornflour to another and beat the egg in a shallow dish.
  • Coat the mozzarella discs in the cornflour first, then the egg, then the breadcrumbs.
  • Coat the mozzarella for a second time in the egg, then the breadcrumbs coating every side completely.
  • Heat a pan with 2 tbsp vegetable oil.
  • Once hot, add the breaded mozzarella and cook over a high heat on each side for 30 – 60 seconds until starting to turn golden.
  • Combine the roasted vegetables with the drained couscous, dressing and chopped basil.
  • Serve the crispy mozzarella over the couscous.