Turkish recipe for 2 people, takes only 15 mins; recipe has aubergine, olive oil, couscous, vegetable stock, cherry tomato, mint, goat's cheese and lemon.
Aubergine couscous salad
Course: Turkish
Servings
2
servings
Prep time
10 mins
Ingredients
- Cherry Tomato: 200g cherry tomato, halved
- Olive Oil: 3 tbsp olive oil
- Vegetable Stock: 225ml hot vegetable stock
- Couscous: 140g couscous
- Mint: handful mint leaves, roughly chopped
- Lemon: juice 1/2 lemon
- Aubergine: 1 large aubergine, sliced into 1cm rounds
- Goat'S Cheese: 100g log firm goat's cheese, cubed
Directions
- 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.
