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Aubergine couscous salad
Serves 2
Easy
Prep:
Cook:
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
Skip to ingredients
- 1 large auberginesliced into 1cm rounds
- 3 tbsp olive oil
- 140g couscous
- 225ml hot vegetable stock
- 200g cherry tomatohalved
- handful mintleaves, roughly chopped
- 100g log firm goat's cheesecubed
- juice 1⁄2 lemon
Nutrition: per serving
- kcal523
- fat31g
- saturates11g
- carbs45g
- sugars9g
- fibre6g
- protein18g
- salt1.08glow
Method
step 1
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.
