Giant couscous & aubergine salad

Giant couscous & aubergine salad

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(2 ratings)

Prep: 10 mins Cook: 20 mins


Serves 6
A colourful side dish to serve with lamb kofte, and the leftovers make a fab packed lunch

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal235
  • fat12g
  • saturates5g
  • carbs25g
  • sugars4g
  • fibre2g
  • protein8g
  • salt0.8g
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  • 1 sliced aubergine



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g cherry tomatoes
  • 250g giant couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 3 tbsp lemon juice
  • 1 finely chopped small red onion
  • 175g crumbled feta cheese
  • small handful roughly chopped basil leaves


  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.

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Comments (3)

sezel77's picture

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

monkeypuzzlecake's picture

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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