Minted aubergine, courgette and couscous salad

Delicious served as a meal in its own right or as a satisfying side dish

  • PREP
    10 minutes
  • COOK
    25 minutes


  • Low-calorie cooking spray
  • 2 aubergines, thinly sliced
  • 2 courgettes, sliced
  • 300g plain dried couscous
  • 450ml hot vegetable stock, suitable for vegans
  • 300g cherry tomatoes, halved
  • 2 roasted red peppers in brine from a jar, drained and roughly chopped
  • Handful of fresh mint leaves, finely chopped
  • Handful of fresh flat-leaf parsley, finely chopped
  • Juice of 1 lemon
  • Juice of 1 orange


  1. Spray a griddle pan with low-calorie cooking spray and place over a high heat until smoking hot. Season the aubergine and courgette slices and cook in batches for 4-5 minutes, turning and spraying with more low-calorie cooking spray halfway through, until browned and softened. Transfer to a plate using a slotted spoon.
  2. Meanwhile, put the couscous in a large shallow bowl. Pour over the stock, cover and leave to stand for 5-10 minutes, or until all the water has been absorbed. Fluff up the couscous with a fork. Stir in the aubergines, courgettes, cherry tomatoes, roasted red peppers and herbs. Drizzle over the lemon and orange juice, season the mixture to taste, stir once more and serve.

‘Our Slimming World group sessions each week are a real inspiration and having the full support of my midwife puts my mind at ease!’

Find your nearest group...