Minted aubergine, courgette and couscous salad
Delicious served as a meal in its own right or as a satisfying side dish
- SERVES
4 - PREP
10 minutes - COOK
25 minutes
Ingredients
- 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
Method
-
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.
-
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.
