Aubergine Couscous Salad
Author:Good Food
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
Middle-Eastern| kcal | fat | saturates | carbs | sugars | fibre |
|---|---|---|---|---|---|
| 523 | 31g | 11g | 45g | 9g | 6g |
make-it-tonight middle-eastern casual low-salt easy
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
Preparation
Serves 2
- 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.
- 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.
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