Aubergine couscous salad

Aubergine couscous salad

  • 1
  • 2
  • 3
  • 4
  • 5
(22 ratings)

Prep: 10 mins Cook: 15 mins

Easy

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

  • Easily doubled / halved

Nutrition: per serving

  • kcal523
  • fat31g
  • saturates11g
  • carbs45g
  • sugars9g
  • fibre6g
  • protein18g
  • salt1.08g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 large aubergine, sliced into 1cm rounds
    Aubergine

    Aubergine

    oh-ber-geen

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

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

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

  • 140g couscous
    Couscous

    Couscous

    koos-koos

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

  • 225ml hot vegetable stock
  • 200g cherry tomato, halved
  • handful mint leaves, roughly chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 100g log firm goat's cheese, cubed
  • juice 1⁄2 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (25)

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
4

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 :)

AWoll83's picture
5

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

AtoLongMan's picture
5

Also substituted courgette. Served with lamb cutlets. Delicious!

debibee's picture
5

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
5

Fantastic- made for a bbq went down extremely well!

tartanseer's picture

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

samanzana's picture
4

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

gaylmacg's picture
1

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

vickpole's picture
4

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
5

I cooked the aubergine on a chargrill. It all looked & tasted really good.

patiencemasaya's picture
4

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
4

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
5

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

littlemoosey's picture
5

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
5

verrry yummmyyyyy

hellsheaven's picture
4

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

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

maartjevdm's picture

I sliced the Aubergine a bit thinner, salted them before hand to get rid of any excess moisture and used a grill pan. I left out the goats cheese and added toasted sunflower seeds. I also grilled courgette and red and yellow peppers to which I added fresh basil as a side dish. Grilled chipolatasausages, pita breads and a dipping sauce made out of Greek yoghurt, lemon juice, lemon zest, freshly ground black pepper, fresh dill and mint and one pressed clove of garlic. Really nice summer meal

maartjevdm's picture

I sliced the Aubergine a bit thinner, salted them before hand to get rid of any excess moisture and used a grill pan. I left out the goats cheese and added toasted sunflower seeds. I also grilled courgette and red and yellow peppers to which I added fresh basil as a side dish. Grilled chipolatasausages, pita breads and a dipping sauce made out of Greek yoghurt, lemon juice, lemon zest, freshly ground black pepper, fresh dill and mint and one pressed clove of garlic. Really nice summer meal