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Make the couscous, onion and raisin mix a day in advance, if you like, and keep separately in the fridge; just bring back to.
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So good! Get the recipe: Ottolenghi’s Eggplant with Buttermilk Sauce.
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Add the cooked couscous, crushed coriander seeds, both cheeses, the garlic, basil, yoghurt, eggs, flour, half a teaspoon of salt and a good grind of pepper, and mix well.
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Add salt and cumin; stir to combine.