Thu, May 24 2012
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
Ingredients
* 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
Nutrition Information
523 kcalories,
protein 18g,
carbohydrate 45g,
fat 31 g,
saturated fat 11g,
fibre 6g,
salt 1.08 g
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- 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.
- 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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