Aubergine Couscous Salad
A light and satisfying salad of grilled aubergine, fluffy couscous, cherry tomatoes and creamy goat's cheese, finished with fresh mint and a squeeze of lemon.
Ingredients
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Couscousβ 140 g π§ 200 ml π₯ 0.845 cup
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Olive Oilβ 40.8 g π§ 44.4 ml π₯ 3 tbsp
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Goats Cheeseβ 100 g π§ 100 ml π₯ 6ΒΎ tbsp
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Aubergineβ 330 g 1 pcs
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Cherry Tomatoesβ 200 g 16β pcs
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Lemonβ 100 g π 1ΒΌ pcs
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Vegetable Stockβ 225 g π§ 222.8 ml π₯ 1 cup
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Mintβ 25 g 25 pcs
Total nutrition
1340 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the grill to high. Place the aubergine slices on a baking sheet, brush with 2 tablespoons of olive oil and season with salt and pepper. Grill for about 15 minutes, turning and brushing with a little more oil halfway through, until browned and softened.
- Meanwhile, tip the couscous into a large bowl, pour over 225ml of hot vegetable stock, then cover and leave to absorb for 10 minutes. In a separate bowl, mix together the cherry tomatoes, mint, goat's cheese and the remaining 1 tablespoon of olive oil.
- Fluff the couscous with a fork, then stir in the grilled aubergine, the tomato mixture and the juice of half a lemon. Serve warm or at room temperature.
Source:
TheMealDB
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