Aubergine couscous salad

A handful of mint leaves really brings this salad alive, veggies will love it, but if you do need some meat lamb cutlets are the perfect addition

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 523
  • fat 31g
  • saturates 11g
  • carbs 45g
  • sugars 9g
  • fibre 6g
  • protein 18g
  • salt 1.08g


  • 1 large aubergine, sliced into 1cm rounds
  • 3 tbsp olive oil
  • 140g couscous
  • 225ml hot vegetable stock
  • 200g cherry tomatoes, halved
  • handful mint leaves, roughly chopped
  • 100g log firm goat's cheese, cubed
  • juice 1?2 lemon


Make it with chicken
Omit the cheese, tomatoes and aubergines. Cut 2 chicken breasts into thick strips, toss in the oil, then grill for 8-10 mins until cooked through. Allow to cool. Mix into the couscous with flesh from 2 oranges, a chopped 250g pack beetroot and the mint.


  1. 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.

  2. 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.

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