Giant couscous & aubergine salad
By Good Food
A colourful side dish to serve with lamb kofte, and the leftovers make a fab packed lunch
- Prep:10 mins
Cook:20 mins
- Serves 6
- Easy
Nutrition per serving
- kcal 235
- fat 12g
- saturates 5g
- carbs 25g
- sugars 4g
- fibre 2g
- protein 8g
- salt 0.8g
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
Method
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.