Aubergine couscous salad
Aubergine couscous salad
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
- Prep: 10 mins
Cook: 15 mins - Serves 2
- Easy
Ingredients
- 1 large aubergine, sliced into 1cm rounds
- 3 tbsp olive oil
- 140g couscous
- 225ml hot vegetable stock
- 200g cherry tomatoes, halved
- handful mint leaves, roughly chopped
- 100g log firm goat's cheese, cubed
- juice 1?2 lemon
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.
Method
-
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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