Name: Aubergine couscous salad
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 large aubergine sliced into 1cm rounds; 3 tbsp olive oil; 140g couscous; 225ml hot vegetable stock; 200g cherry tomato halved; handful mint leaves, roughly chopped; 100g log firm goat's cheese cubed; juice 1⁄2 lemon

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Aubergine couscous salad

Aubergine couscous salad

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.4 out of 5.32 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

1 large aubergine

sliced into 1cm rounds
3 tbsp olive oil
140g couscous
225ml hot vegetable stock
200g cherry tomato

halved
handful mint

leaves, roughly chopped
100g log firm goat's cheese

cubed
juice 1⁄2 lemon

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Nutrition: per serving

kcal523
fat31g
saturates11g
carbs45g
sugars9g
fibre6g
protein18g
salt1.08g

low

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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A star rating of 4.4 out of 5.32 ratings

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