- 1 sliced aubergine
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- olive oil
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
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.
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.
Drain couscous and mix with dressing, crumbled feta and roasted veg. Serve with a small handful roughly chopped basil leaves on top.