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Giant couscous & aubergine salad

Giant couscous & aubergine salad

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Rating: 5 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

A colourful side dish to serve with lamb kofte, and the leftovers make a fab packed lunch

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal235
fat12g
saturates5g
carbs25g
sugars4g
fibre2g
protein8g
low insalt0.8g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Place the sliced aubergine in a roasting tray, drizzle with 1 tbsp olive oil and roast for 5 mins. Add the cherry tomatoes and roast for 15 mins more.

  • STEP 2

    Boil the giant couscous for 6-8 mins or until tender. Meanwhile, combine 2 tbsp olive oil with the lemon juice and finely chopped small red onion.

  • STEP 3

    Drain couscous and mix with dressing, crumbled feta and roasted veg. Serve with a small handful roughly chopped basil leaves on top.

Recipe from Good Food magazine, June 2010

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Overall rating

Rating: 5 out of 5.5 ratings
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