Aubergine couscous salad
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8 Ingredients
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30 min total
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Serves 4
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Easy
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Turkish
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Vegetarian
Recipe byThe ZestyPlate Kitchen
A light Turkish-style couscous salad with smoky grilled aubergine, juicy cherry tomatoes, fresh mint and creamy goat's cheese, lifted with lemon.
Fluffy couscous tossed with smoky grilled aubergine, sweet cherry tomatoes, fresh mint and creamy goat's cheese makes for a bright, easy salad that works as a light lunch or a generous side. It comes together while the aubergine grills, and is arguably better at room temperature.
Jump to recipe
Prep 15 min
Cook 15 min
Total 30 min
Easy
Scale:
- 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
Nutrition (per serving)
365
kcal
13g
Protein
34g
Carbs
20g
Fat
Estimated per serving. How we calculate this.
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 be. That trapped steam is what makes the grains light and fluffy.
- Fluff with a fork rather than a spoon to keep the grains loose and separate.
- Grill the aubergine until properly soft and browned, as pale, undercooked aubergine just tastes bland and spongy.
- Stir the goat's cheese in while the couscous is still a little warm so it melts into creamy pockets.
Frequently Asked Questions
Yes. It keeps for a day in the fridge and is lovely at room temperature, so it suits lunchboxes and picnics.
Feta gives a similar tang, or use a vegan feta to keep it plant-based.
Easily. Chickpeas, grilled halloumi or shredded chicken all turn it into a fuller meal.
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