A light Turkish-style couscous salad with smoky grilled aubergine, juicy cherry tomatoes, fresh mint and creamy goat's cheese, brightened with lemon.
- 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
Video
Preparation
- Heat the grill to high. Put the aubergine on a baking sheet, brush with oil and season.
- Grill for about 15 minutes, turning and brushing with more oil halfway through, until browned and softened.
- Meanwhile, tip the couscous into a large bowl, pour over the hot stock, cover and leave for 10 minutes.
- Mix the tomatoes, mint, goat's cheese and remaining oil together.
- Fluff the couscous with a fork, then stir through the aubergine, the tomato mixture and the lemon juice.
