Middle Eastern Couscous Salad |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A relatively quick and easy lunchtime salad that's brimming with flavour and vitality - entirely original recipe. Ingredients:
12 ounces couscous |
1 lb eggplant |
9 tablespoons extra virgin olive oil |
3 teaspoons ground cumin |
1 lemon |
1 clove garlic, finely chopped |
seasoning |
12 black olives, stoned and roughly chopped |
6 tablespoons coriander, chopped |
2 ounces pine nuts, toasted |
Directions:
1. Soak the couscous in 9 fluid ounces cold water.
2. Pre-heat the oven to 200°C Cut the eggplant into 1/4 slices, cut these in 2 lengthways then cut all across in 1/4 slices (you should end up with short'chip'-shaped pieces).
3. Toss in 3 tablespoons of the oil, 2 teaspoons of the cumin and a little seasoning then roast in the oven for 15- 20 mintes, until softened.
4. Meanwhile, prepare the dressing: zest the lemon, adding the zest to the couscous then juice and add about 1 teaspoon of salt.
5. Allow to dissolve, then add the garlic plus the remaining cumin and olive oil.
6. Whisk thoroughly and add to the couscous- this will be partially absorbed.
7. When the eggplant is cooked, allow to cool a little then stir into the couscous, along with the olives, coriander and pine nuts.
8. Toss well and serve immediately.
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