Ingredients (4 servings)

Eggplant 1 sliced

Olive Oil 3 tablespoons

Couscous 140 g

Vegetable Stock 225 g

Cherry Tomatoes 200 g

Mint 1 handful

Goat Cheese 100 g

Lemon Juice of 1/2

Preparation

Brush the eggplant with oil, season with salt, and grill for about 15 minutes, flipping halfway through.

Pour hot stock over the couscous, cover, and let it swell for 10 minutes.

Mix tomatoes, mint, goat cheese, lemon juice, and a little olive oil.

Fluff the couscous with a fork, then add the cooled eggplant and the tomato mixture.

Refrigerate overnight; adjust lemon and salt to taste before serving.

Chef's Notes & Tips

Recipe based on an actual recipe: https://www.bbcgoodfood.com/recipes/aubergine-couscous-salad. This is a summarized/adapted version for a make-ahead dinner; keep dressing separate for delicate salads. Estimated nutrition per serving unless otherwise stated.

COOKING MEALS BOOK

Dinner

Aubergine Couscous Salad

Couscous with grilled eggplant, cherry tomatoes, mint, goat cheese, and lemon.

Difficulty Easy	Prep time 15 min	Cook time - min	Rest time 120 min	Servings 4
Method Stovetop	Cuisine Autre	Category Dinner	Visibility Public

Ingredients (4 servings)

Eggplant 1 sliced
Olive Oil 3 tablespoons
Couscous 140 g
Vegetable Stock 225 g
Cherry Tomatoes 200 g
Mint 1 handful
Goat Cheese 100 g
Lemon Juice of 1/2

Preparation

Brush the eggplant with oil, season with salt, and grill for about 15 minutes, flipping halfway through.
Pour hot stock over the couscous, cover, and let it swell for 10 minutes.
Mix tomatoes, mint, goat cheese, lemon juice, and a little olive oil.
Fluff the couscous with a fork, then add the cooled eggplant and the tomato mixture.
Refrigerate overnight; adjust lemon and salt to taste before serving.

Chef's Notes & Tips

Nutritional information (per serving)

390 kcal

Calories

12g

Protein

48g

Carbs

17g

Fat

Fiber

560mg

Sodium

Aubergine Couscous Salad

Ingredients (4 servings)

Preparation

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Aubergine Couscous Salad