Lemon Couscous with Grilled Vegetable Salad
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Cook time: 
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Serves: 4
 
Ingredients
  • 1 eggplant, cut into 2 cm cubes
  • 1 pepper, cut into bite-size pieces
  • 3 garlic cloves, leave skin on
  • 2 garlic, chopped
  • 2 tbsp extra-virgin olive oil
  • 1 red onion, thickly sliced
  • 250g couscous
  • 300ml vegetable/chicken stock
  • Zest and juice of 1 lemon
  • A small handful of mint or cilantro, chopped
  • ¼ cup feta, crumbled
  • 1 green chili, sliced
  • Salt and freshly crushed black pepper to season
Instructions
  1. Heat oven to 200C/180C fan/gas 6.
  2. Place the eggplant, onion, pepper, garlic with skin on in a baking tray.
  3. Drizzle 1 tbsp of olive oil, salt and black pepper.
  4. Roast for about 25 minutes.
  5. In a pan, add 1 tbsp of olive oil and saute chopped garlic.
  6. Add stock and season with salt and pepper.
  7. Once the stock comes to a boil, add couscous. Cover the pot and switch off the flame.
  8. Let this remain for 10 minutes.
  9. After 10 minutes, fluff the couscous with a fork and mix in the roasted vegetables.
  10. Mix in the lemon juice and lemon zest.
  11. Crumble the feta into the couscous salad and mix well.
  12. Top with mint/cilantro leaves and sliced green chili.
Recipe by Maya Kitchenette at https://mayakitchenette.com/lemon-couscous-with-grilled-vegetable-salad/