Turkish · vegetarian

Aubergine couscous salad

Name: Aubergine couscous salad
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1 sliced Aubergine; 3 tablespoons Olive Oil; 140g Couscous; 225g Vegetable Stock; 200g Cherry Tomatoes; Handful Mint; 100g Goats Cheese; Juice of 1/2 Lemon

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Aubergine1
Olive Oil3 tbsp
Couscous140 g
Vegetable Stock225 g
Cherry Tomatoes200 g
Mint
Goats Cheese100 g
Lemonjuice½

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 0 min

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.