Giant couscous & aubergine salad
A colourful side dish to serve with lamb kofte, and the leftovers make a fab packed lunch
- Prep: 10 mins
Cook: 20 mins
- Serves 6
- Easy
Ingredients
- 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
Method
-
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.
-
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.
-
Drain couscous and
mix with dressing, crumbled feta and roasted veg.
Serve with a small handful roughly
chopped basil leaves on top.
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