INGREDIENTS
1
large aubergine
olive oil
1/2 tsp
dried oregano
1
small red onion
1 clove
garlic
1/2
bunch flat-leaf parsley
2
large tomatoes ripe
1 tbsp
baby capers
8
green olives stone in
1 tbsp
red wine vinegar
150 g
wholewheat couscous
1 tbsp
flaked almonds
extra virgin olive oil