TurkishMain course
Aubergine couscous salad
This couscous salad features tender, grilled aubergine and fresh herbs. The aubergine gets brushed with olive oil and grilled until it’s deeply browned and soft. While that cooks, couscous rehydrates with hot vegetable stock. Everything comes together with cherry tomatoes, fresh mint, creamy goat cheese, and a squeeze of lemon for brightness.
22 minServes 4
Method
2 steps · 22 min total
- 01
Grill Aubergine
Preheat your grill to high. Arrange the sliced aubergine on a baking sheet, brush generously with olive oil, and season with salt and pepper. Grill for about 15 minutes, turning and brushing with more oil halfway through, until the aubergine is browned and softened. - 02
Assemble Salad
While the aubergine grills, tip the 140g couscous into a large bowl and pour over the 225g vegetable stock. Cover the bowl and let it sit for 10 minutes to absorb the liquid. In a separate bowl, combine the 200g cherry tomatoes, a handful of fresh mint, 100g goat's cheese, and the remaining olive oil. Once the couscous has absorbed the stock, fluff it up with a fork, then gently stir in the grilled aubergines, the tomato mixture, and the juice of 1/2 lemon.
