Aubergine couscous salad

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Recipe by Good Food

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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.

Make it with chicken

Omit the cheese, tomatoes and aubergines. Cut 2 chicken breasts into thick strips, toss in the oil, then grill for 8-10 mins until cooked through. Allow to cool. Mix into the couscous with flesh from 2 oranges, a chopped 250g pack beetroot and the mint.

Per serving

523 kcalories, protein 18g, carbohydrate 45g, fat 31 g, saturated fat 11g, fibre 6g, salt 1.08 g

'I loved the freshness of this salad, with the mint being a key element. This dish is so easy to make, and is now one of my new lunchtime staples.'

Latest comments and suggestions

• Angfen

  15 April 2008

  Angfen rated and commented on this recipe

  

  This is such an easy and successful recipe. I added grilled courgettes to the recipe and it turned out even better, so one can experiment with different grilled vegetables.

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• Wynand

  26 April 2008

  Wynand commented on this recipe

  I'm always looking for things that I can do with couscous. This looks fantastic! How about using oregano in stead of mint?

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• Orla

  05 May 2008

  Orla rated and commented on this recipe

  

  I used grilled courgette as well as i had one to use up and it was better than the aubergine actually which turned out a bit rubbery. Was very filling but I'm still not sure about eating it cold...needed to be heated up.

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• Tara

  12 July 2008

  Tara rated and commented on this recipe

  

  Used fresh corn cut off the cob, finely diced red onion added to the couscous. Also used finely chopped rosemary (tiny amount). If your aubergine is rubbery, sprinkle it with some salt and let sit for about 20 mins, pat dry with paper towel before roasting. Just remember not to add any more salt to the dish. A new favorite in our house.

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• anniekelly

  21 July 2008

  anniekelly rated this recipe

  

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• iwantpie

  18 August 2008

  iwantpie rated this recipe

  

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• Melanie

  11 September 2008

  Melanie rated and commented on this recipe

  

  This is definitely one of my favorites! I make it all the time. It is quick and easy and the flavor is just so tasty.

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• Hell

  19 September 2008

  Hell rated and commented on this recipe

  

  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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• Vicky

  14 January 2009

  Vicky commented on this recipe

  verrry yummmyyyyy

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• Vicky

  14 January 2009

  Vicky rated this recipe

  

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• Littlemoose

  28 January 2009

  Littlemoose rated and commented on this recipe

  

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

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• RooBee

  28 March 2009

  RooBee rated and commented on this recipe

  

  Delicious, different and do-able... really enjoyed it - thanks!

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• Natalie

  13 June 2009

  Natalie rated and commented on this recipe

  

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

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• mai sama

  02 October 2009

  mai sama rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 15 mins

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

Per serving

523 kcalories, protein 18g, carbohydrate 45g, fat 31 g, saturated fat 11g, fibre 6g, salt 1.08 g

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