Aubergine couscous salad

Name: Aubergine couscous salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Turkish
Ingredients: 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

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Serves 3 431 kcal per serving Prep 15 min Cook 15 min

Ingredients

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

Instructions

Heat the grill to high. Arrange the aubergine slices on a baking tray, brush with some of the olive oil and season. Grill for about 15 minutes, turning and brushing with more oil halfway through, until soft and lightly browned.
Meanwhile, place the couscous in a large bowl, pour over the hot vegetable stock, cover and leave for 10 minutes.
Combine the cherry tomatoes, mint, goat’s cheese and remaining olive oil in a bowl.
Fluff the couscous with a fork, then gently stir in the aubergines, tomato mixture and lemon juice. Serve warm or at room temperature.

Tips

Salt the aubergine cubes and let them sit for 20 minutes to draw out moisture for better browning.
Fluff the couscous with a fork after steaming to prevent clumps and ensure a light texture.
Add the fresh herbs (mint and parsley) only when the couscous has cooled slightly to keep them vibrant.

Variations

Feta and Nut: Add crumbled feta cheese and toasted pine nuts for extra creaminess and crunch.
Pomegranate: Stir in pomegranate seeds and a drizzle of molasses for a Middle Eastern flair.