Aubergine couscous salad
~35 min (estimated)
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Ingredients
- 1 sliced Aubergine
- 3 tablespoons Avocado Oil
- 140g (5 oz) Couscous
- 225g (8 oz) Vegetable Stock
- 200g (7 oz) Cherry Tomatoes
- Handful Mint
- 100g (3.5 oz) Goats Cheese
- Juice of 1/2 Lemon
Tip: Try swapping in a nut or seed-based alternative, like cashew cream or almond cheese.
Instructions
- 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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