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Maya Kitchenette

Lemon Couscous with Grilled Vegetable Salad

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

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
  • 250 g couscous
  • 300 ml vegetable/chicken stock
  • Zest and juice of 1 lemon
  • A small handful of mint or cilantro chopped
  • 1/4 cup feta crumbled
  • 1 green chili sliced
  • Salt and freshly crushed black pepper to season

Method
 

  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.