Giant couscous & aubergine salad

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


  • 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


  1. 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.

  2. 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.

  3. Drain couscous and mix with dressing, crumbled feta and roasted veg. Serve with a small handful roughly chopped basil leaves on top.

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