Giant couscous & aubergine salad

Giant couscous & aubergine salad

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 6

A colourful side dish to serve with lamb kofte, and the leftovers make a fab packed lunch

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
235
protein
8g
carbs
25g
fat
12g
saturates
5g
fibre
2g
sugar
4g
salt
0.8g

Ingredients

  • 1 sliced aubergine
  • olive oil
  • 250g cherry tomatoes
  • 250g giant couscous
  • 3 tbsp lemon juice
  • 1 finely chopped small red onion
  • 175g crumbled feta cheese
  • small handful roughly chopped basil leaves

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Method

  1. Heat oven to 200C/180C fan/gas 6. Place the sliced aubergine in a roasting tray, drizzle with 1 tbsp olive oil and roast for 5 mins. Add the cherry tomatoes and roast for 15 mins more.
  2. Boil the giant couscous for 6-8 mins or until tender. Meanwhile, combine 2 tbsp olive oil with the lemon juice and finely chopped small red onion.
  3. Drain couscous and mix with dressing, crumbled feta and roasted veg. Serve with a small handful roughly chopped basil leaves on top.

Recipe from Good Food magazine, June 2010

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Comments

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sezel77's picture
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Really nice, but make sure you don't crumble the feta too fine - otherwise it just melts and dissolves!

monkeypuzzlecake's picture
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This is one of my favourite lunches to take to work. I roast halved shallots with the veg and use halved mini mozzarella balls instead of the feta because they go nice and gooey when microwaved. Pesto is a tasty addition if there's a bit left in a jar!

michaelawindsor's picture

Are you sure I roast the aubergine for 5 mins and not 50 mins?

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