Giant couscous & aubergine salad
- Good Food team
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Serves 6
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.8 out of 5.5 ratingsRate
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A colourful side dish to serve with lamb kofte, and the leftovers make a fab packed lunch
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
- 1 sliced aubergine
- olive oil
- 250g cherry tomatoes
- 250g giant couscous
- 3 tbsp lemon juice
- 1 finely chopped small red onion
- 175g crumbled feta cheese
- small handful roughly chopped basil leaves
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Nutrition: per serving
-
kcal235
-
fat12g
-
saturates5g
-
carbs25g
-
sugars4g
-
fibre2g
-
protein8g
-
salt0.8g
low
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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.
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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.
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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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A star rating of 4.8 out of 5.5 ratings
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