Giant Couscous & Aubergine Salad
This vibrant and flavorful roasted vegetable couscous salad is a perfect dish for a light and summery lunch or dinner. Tender aubergine and juicy cherry tomatoes are roasted to perfection, then combined with fluffy giant couscous, tangy feta cheese, and a zesty lemon dressing. Topped with fresh basil leaves, this salad is a delightful blend of textures and tastes that will surely satisfy your taste buds.
— Constant Cookbook
Ingredients
- 1 sliced aubergine
- olive oil
- 250g cherry tomatoes
- 250g giant couscous
- 3 tbsp lemon juice
- 1 finely chopped small red onion
- 175g crumbled feta cheese
- small handful roughly chopped basil leaves
Instructions
- Heat oven to 200C/180C fan/gas 6. Place the sliced aubergine in a roasting tray, drizzle with 1 tbsp olive oil and roast for 5 mins. Add the cherry tomatoes and roast for 15 mins more.
- Boil the giant couscous for 6-8 mins or until tender. Meanwhile, combine 2 tbsp olive oil with the lemon juice and finely chopped small red onion.
- Drain couscous and mix with dressing, crumbled feta and roasted veg. Serve with a small handful roughly chopped basil leaves on top.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 235 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 25 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 8 grams protein
- Sodium Content: 0.8 milligram of sodium
Comments
No comments found.