Name: Grilled aubergine tabbouleh
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
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; juice 1 lemon; 5 tbsp coconut yogurt; 2 tbsp tahini; 1 tbsp maple syrup

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Grilled aubergine tabbouleh

Grilled aubergine tabbouleh

Chelsie Collins

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Serves 2

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 3.5 out of 5.6 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal630
fat33g
saturates10g
carbs58g
sugars18g
fibre14g
protein17g
salt0.1g

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.

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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