Aubergine couscous salad
Yours to keep. Print it, copy it, take it somewhere else — I don't lock recipes up.
- Cuisine
- Turkish
- Course
- Main
- Ready in
- 30 min
- Effort
- Some steps
Ingredients
×1
- 1 sliced Aubergine
- 3 tablespoons Olive Oil
- 140g Couscous
- 225g Vegetable Stock
- 200g Cherry Tomatoes
- Handful Mint
- 100g Goats Cheese
- Juice of 1/2 Lemon
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. step 2 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.
Tags
- vegetarian
- cheesy
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Recipe text and photography from TheMealDB. Cook time is read from the method where the recipe states one, and estimated otherwise.