Baked couscous pudding with chunky chilli veg sauce

Baked couscous pudding with chunky chilli veg sauce

Core recipe

Serves 4

227g pre cooked couscous

4 medium eggs beaten

227g VLF natural fromage frais

2 tsp dried herbs or you could use fresh of your choice

salt and freshly ground black pepper

1 large courgette

1 aubergine

142ml veg stock

397g can chopped tomatoes with herbs

1/2 to 1 tsp hot chilli powder

Preheat oven to 180/350/gas 4.  Soak couscous according to directions and then place in a mixing bowl.  Stir in the eggs, fromage frais, herbs and plenty of seasoning.  Mix well and transfer to a non stick baking tin lined with baking paper.  Press down well and bake for 25 to 30 minutes until firm and lightly crusted.  Stand for 10 minutes

Meanwhile chop the veggies and put in saucepan with stock.  Bring to boil and cover simmer for 5 mins.  Stir in tomatoes, chilli and season to taste.  Bring back to boil and simmer for a further 5 minutes until thick and tender

Cut the couscous into wedges and serve with the sauce