3 tbsp Extra Virgin Olive Oil
½ onion, finely diced
½ eggplant, cut into 1cm dice
¼ cauliflower, finely chopped
1 x 400g crushed tomatoes
¼ cup raisins, rehydrated for 15 minutes in 100ml warm water then drained and chopped
2 tbsp capers
70g pine nuts, toasted
¾ cup couscous
4 sprigs of parsley, chopped
185g can of tuna, drained
1 lemon, zest
Heat a large pan and saute the onion in oil and a pinch of salt. Add the eggplant to the pan and a little more olive oil and cook for a few minutes until slightly soft. Add the crushed tomatoes and stir. Once this is boiling add the cauliflower and cook for 10-15 minutes with a lid, then take off the heat to cool a little.
To make the couscous, place a cup of couscous into a mixing bowl, salt, olive oil and 1 cup of boiling water. Cover with cling film until all the water is absorbed. Gently break up the cous cous grains with a fork..
Once the cauliflower mixture is cooked, add the capers, chopped raisins, toasted pine nuts and stir to combine.
Mix the couscous and sauce together with freshly chopped parsley and tuna.
Can be served warm, room temperature or cold.