A light Turkish-style couscous salad with smoky grilled aubergine, juicy cherry tomatoes, fresh mint and creamy goat's cheese, brightened with lemon.
Fluffy couscous tossed with smoky grilled aubergine, sweet cherry tomatoes, fresh mint and creamy goat's cheese — this is a bright, no-fuss salad that works as a light lunch or a generous side. It comes together while the aubergine grills, and tastes even better at room temperature.
Prep 15 min
Cook 15 min
Total 30 min
Easy
- 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.
Tips from the ZestyPlate Kitchen
- Pour the hot stock over the couscous, cover, and leave it undisturbed — that steam is what makes it light and fluffy.
- Fluff with a fork rather than a spoon to keep the grains separate.
- Grill the aubergine until properly soft and browned; pale, undercooked aubergine is bland and spongy.
- Add the goat's cheese while the couscous is still slightly warm so it softens into creamy pockets.
Frequently Asked Questions
Yes — it keeps well for a day in the fridge and is lovely at room temperature, making it ideal for lunchboxes and picnics.
Feta gives a similar tang, or use a vegan feta to keep it plant-based.
Absolutely — chickpeas, grilled halloumi or shredded chicken all turn it into a fuller meal.
