Healthy summer recipe for 2 people, takes only 10 mins; recipe has oil, aubergine, couscous, cucumber, cherry tomato, mint, parsley, lemon, coconut yogurt, tahini and maple syrup.
Grilled aubergine tabbouleh
Course: Healthy summer
Servings
2
servings
Prep time
15 mins
Ingredients
- Cherry Tomato: 200g cherry tomatoes, halved
- Couscous: 160g couscous
- Mint: small pack mint, roughly chopped
- Parsley: small pack parsley, roughly chopped
- Lemon: juice 1 lemon
- Tahini: 2 tbsp tahini
- Aubergine: 1 large aubergine, diced
- Cucumber: 1/2 cucumber, diced
- Oil: 2 tbsp garlic-infused oil
- Maple Syrup: 1 tbsp maple syrup
- Coconut Yogurt: 5 tbsp coconut yogurt
Directions
- Heat the oil in a frying pan over a medium-high heat and add the aubergine. Cook for 10 mins until soft and cooked through.
- Meanwhile, put the couscous in a large bowl and pour over 200ml boiling water. Cover with cling film and leave to stand for 5-6 mins. Combine all the ingredients for the dressing and season to taste.
- When the couscous has absorbed all the water, fluff it up with a fork. Season and stir in the cucumber, tomatoes and herbs. Add half the dressing and toss to coat. Scatter over the aubergine and drizzle over the rest of the dressing to serve.
