Aubergine couscous salad

Aubergine couscous salad

  • Rating: 4 out of 5.28 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Easily doubled
  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal523
fat31g
saturates11g
carbs45g
sugars9g
fibre6g
protein18g
low insalt1.08g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
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.

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.28 ratings
Advertisement
Advertisement
  • Cocktails with glass straws

    New! Good Food DealEnjoy a family photography shoot for just £25!

    Get offer
Advertisement

Sponsored content