Tomato Tart with Whipped feta and Peppery Watercress Salad

Herby Couscous and Chickpea Salad with Creamy Tahini Dressing

Roasted Spiced Aubergine Giant Couscous and Yoghurt Sauce

The Bright & Tangy Vegetarian One

We've outdone ourselves this time, Mob. This meal plan is packed with lots of aromatic spices that'll add a little something-something to your weekly meal rota.

Ingredients

Makes 3 dinners, each serving 4

We've gone down a slightly Middle Eastern-inspire route this week with ingredients like tahini, ras el hanout, and parsley forming the fragrant backbone of a lot of the dishes.

500g Giant Couscous (or Orzo)

2 Aubergines

500ml Vegetable Stock

4 Red or Yellow Peppers

7 Red Onions

Large Bunch of Parsley (100g)

140g Tahini

250g Full-Fat Greek Yoghurt

6 Lemons

4 Tbsp Ras el Hanout

400g Tin of Chickpeas

7 Vine Tomatoes

400g Feta

1 Sheet of Puff Pastry

320g Watercress

80g Flaked Almonds

The Recipes

Herby Couscous & Chickpea Salad With Creamy Tahini Dressing

Chickpeas and giant couscous tossed with fresh parsley, roasted peppers and onions finished with creamy tahini dressing and salty feta. Yes, please.

See recipe

Roasted Spiced Aubergine, Giant Couscous & Yoghurt Sauce

This dish is inspired by Palestinian Maftoul – giant couscous cooked in spiced stock with onion and peppers, roasted aubergine and tangy yoghurt sauce.

See recipe

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Tomato Tart With Whipped Feta & Peppery Watercress Salad

Flaky puff pastry topped with spiced tomatoes. Finished with a nutty gremolata and tangy whipped feta – a quick and impressive weeknight dinner.

See recipe

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