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Aubergine couscous salad

Aubergine couscous salad

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Rating: 4 out of 5.28 ratings
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  • 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
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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.

Recipe from Good Food magazine, April 2008

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Overall rating

Rating: 4 out of 5.28 ratings
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