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Aubergine couscous salad

Aubergine couscous salad

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(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
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Ingredients

  • 1 large aubergine, sliced into 1cm rounds

    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

    ol-iv oyl

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

  • 140g 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

    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

    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.

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Comments (25)

melllymel's picture
4

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.

wuthering's picture
4

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.

omfmcmahon's picture
3

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.

wynand's picture

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

angfen's picture
5

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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