Aubergine couscous salad

Aubergine couscous salad

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(22 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

A handful of mint leaves really brings this salad alive, veggies will love it, but if you do need some meat lamb cutlets are the perfect addition

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
523
protein
18g
carbs
45g
fat
31g
saturates
11g
fibre
6g
sugar
9g
salt
1.08g

Ingredients

  • 1 large aubergine, sliced into 1cm rounds
  • 3 tbsp olive oil
  • 140g couscous
  • 225ml hot vegetable stock
  • 200g cherry tomatoes, halved
  • handful mint leaves, roughly chopped
  • 100g log firm goat's cheese, cubed
  • juice 1⁄2 lemon

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Method

  1. Heat grill to high. Put the aubergine on a baking sheet, brush with oil and season. Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.
  2. Meanwhile, tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins. Mix the tomatoes, mint, goat’s cheese and remaining oil together. Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.

Recipe from Good Food magazine, April 2008

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Comments

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bubli's picture

Fresh & very tasty, way to convince even people who normally don't eat aubergine to give it a try (the mint leaves really make the meal). I however prefer to roast the aubergines in the oven for longer (~40 mins) and sometimes add pine nuts & sunflower seeds mix.

clairiem's picture

Delicious! I griddles the aubergines then cut each slice in half.

melania_ishak's picture
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I added grilled courgette's too, had some trouble with the aubergine, think I'll griddle it next time. I also found that I had to add extra flavourings to make the salad sing (olive oil, lots of lemon juice, gonna try and add some beetroot too).. but worth the effort in the end :)

eloisas's picture
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Great!

AWoll83's picture
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Delicious - my husband absolutely loves it! However, I always roast the aubergine for longer, about 30-40min.

AtoLongMan's picture
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Also substituted courgette. Served with lamb cutlets. Delicious!

debibee's picture
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This was scrummy! I added grilled courgette and red onion. Will definitely be making over and over again.

natasha86's picture

Ron, if you're not a goats cheese fan I reckon feta would probably be the best substitute.

Really looking forward to making this tonight- will be back later to add my rating! :)

i_am_a_bean's picture
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Fantastic- made for a bbq went down extremely well!

tartanseer's picture

Neither of us like goats cheese .... how about cheddar?

samanzana's picture
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Now one of my favourite dishes and perfect for when people are over for lunch - delicious! :)

gaylmacg's picture
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This just didn't work for us. The goats cheese melted and made the couscous soggy.

vickpole's picture
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Easy and tasty. I served this with lamb kebab and griddled asparagus. I didn't have any mint so used dried mixed herbs, it worked well.

weeble's picture
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I cooked the aubergine on a chargrill. It all looked & tasted really good.

patiencemasaya's picture
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v.easy 2 make. used chicken stock instead.made cous cous delicious .sprinkled salt on aubergines as advised.thru in sme grilled mushrooms. left out the mint.

goddessnatty's picture
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Really quick and simple but so tasty.. I served it warm and it was really nice. Will definately be making this one again.

macbulls's picture
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Delicious, different and do-able... really enjoyed it - thanks!

littlemoosey's picture
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Beautiful flavours and so easy. Really impressive for a casual dinner with friends. I know I will be making this again and again!

vika_acd's picture
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verrry yummmyyyyy

hellsheaven's picture
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I made this to accompany a BBQ in the summer. It went down really well and the mint really lifts it - very yummy!

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