INGREDIENTS
2 cups
Baby eggplant cut into bite size pieces
1 15 ounce can
Chick peas
1 tsp
Cumin & coriander
2 1/2 cups
Grape
1
Lemons, juice of fresh
1 handful
Mint and fresh parsley, fresh
2 1/4 cups
Veg broth
1 1/2 cups
Cous cous
1
Kosher salt
1/2 cup
Almond slivers
4 oz
Feta cheese
Olive Oil for coating pan and drizzling