- 2 tbsp garlic-infused oil
- 1 large aubergine, diced
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 160g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- ½ cucumber, diced
- 200g cherry tomatoes, halved
- small pack mint, roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- small pack parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
For the dressing
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 5 tbsp coconut yogurt
- 2 tbsp tahini
Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…
- 1 tbsp maple syrup
The rising spring sap of a number of varieties of maple tree…
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.
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.
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.