2
Turkish
Aubergine couscous salad
Allergens: Gluten, Milk
Roasted aubergine folded through fluffy couscous with cherry tomatoes and mint, bright, herby and good warm or cold.
Ingredients
- Olive oil 3 tbsp
- Stock cubes 225 g
- Fresh mint
- Aubergine 1
- Cherry tomatoes 200 g
- Lemon
- Goats cheese 100 g
- Couscous 140 g
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.
- 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.