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Grilled aubergine tabbouleh

Grilled aubergine tabbouleh

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A vegan tabbouleh with all the flavours of summer. The coconut and tahini dressing adds a creamy, nutty element to this winning couscous

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal630
fat33g
saturates10g
carbs58g
sugars18g
fibre14g
protein17g
salt0.1g
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Ingredients

  • 2 tbsp garlic-infused oil
  • 1 large aubergine , diced
  • 160g couscous
  • ½ cucumber , diced
  • 200g cherry tomatoes , halved
  • small pack mint , roughly chopped
  • small pack parsley , roughly chopped

For the dressing

  • juice 1 lemon
  • 5 tbsp coconut yogurt
  • 2 tbsp tahini
  • 1 tbsp maple syrup

Method

  • STEP 1

    Heat the oil in a frying pan over a medium-high heat and add the aubergine. Cook for 10 mins until soft and cooked through.

  • STEP 2

    Meanwhile, put the couscous in a large bowl and pour over 200ml boiling water. Cover with cling film and leave to stand for 5-6 mins. Combine all the ingredients for the dressing and season to taste.

  • STEP 3

    When the couscous has absorbed all the water, fluff it up with a fork. Season and stir in the cucumber, tomatoes and herbs. Add half the dressing and toss to coat. Scatter over the aubergine and drizzle over the rest of the dressing to serve.

Goes well with

Recipe from Good Food magazine, June 2016

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A star rating of 3.5 out of 5.6 ratings
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