Aubergine couscous salad
A Turkish dinner. Ready in about 46 minutes. Difficulty: medium.
- 31 minPrep (about)
- 15 minCook (about)
- 46 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 6 oz couscous
Fresh & other
- 1 eggplant Shopping tip: Eggplant (UK: aubergine).
- 10 oz vegetable stock Shopping tip: Vegetable broth (carton or can), or a bouillon cube in hot water.
- 9 oz cherry tomatoes
- Handful mint Shopping tip: Fresh mint leaves.
- 4 oz goats cheese
- Juice of ½ lemon
Sauces & oils
- 4 tbsp olive oil
How to make it
Steps in our own plain words.
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Heat grill to high.
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Put the aubergine on a sheet pan, brush with oil and season.
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Grill for brushing, turning and about 15 mins with more oil halfway, till browned and softened.
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While that cooks, tip the couscous into a large bowl.
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Pour over the stock.
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Cover.
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Leave for 10 mins.
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Mix your tomatoes, mint, goat’s cheese and rest of the oil together.
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Fluff the couscous up with a fork.
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Stir in lemon juice, tomato mixture and the aubergines.
On the side: Bread roll
A side we added to round out the meal. It is not part of the original recipe.
How to make it (5 min)
- Warm the rolls in the oven for a few minutes.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.