Couscous Salad on Roasted Aubergine



  • About half a cup of couscous or bulgur wheat (you can also use quinoa for this dish, but obviously you cook it differently than couscous and bulgur)
  • A few handfuls of fresh flat-leaf parsley and fresh mint, roughly chopped
  • A few spring onions, chopped


Spoon the salad on to halved aubergines, which have been scored diagonally and glazed with a chermoula spice blend:  2 cloves of garlic, ground cumin, ground coriander, chilli flakes, sweet paprika, olive oil and a tiny squeeze of tomato paste (if you’ve got some handy), roasted and slightly cooled off.


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Lemon juice and some yogurt


Toasted slivered almonds, dried cranberries.


Dukkah is not Suffering; it is a Spice Mix!

Dukkah is a gorgeous aromatic spice mix of Egyptian origin. It is spicy, crunchy and adds complex flavour to spreads, roasted veggies and is, of course, also wonderful to sprinkle on salads. 

Here is Ottolenghi’s recipe:

You will need…

70g hazelnuts, with their skins
2 tbsp sunflower seeds
1 tsp fennel seeds
1 tbsp cumin seeds
1 tbsp dry green peppercorns (or white, as an alternative)
3 tbsp coriander seeds
1½ tbsp sesame seeds
½ tsp nigella seeds (black seeds)
½ tsp Maldon sea salt
1 tsp paprika

Spread the hazelnuts on a baking tray and place in the oven for 20 minutes. Add the sunflower seeds to the tray halfway through, keeping them separate from the nuts. Remove from the oven and leave to cool while you toast the seeds.

Put a cast-iron pan on medium heat and leave for five minutes to heat up well. Spread the fennel seeds inside and dry-roast them for 30 seconds. Add the cumin seeds and cook for another 30 seconds, or until they start to pop, then tip both into a little bowl. With the pan back on the heat, roast the peppercorns until they start to pop, about 30 seconds, then transfer to a separate bowl. Cook the coriander seeds for up to a minute, until they start to pop, and tip into a third bowl. Reduce the heat to low and cook the sesame and nigella seeds together, stirring occasionally, until the sesame turns light brown, then remove from the pan.

Rub the hazelnuts between the palms of your hands to discard some of the skin. Use a pestle and mortar to chop them coarsely, then transfer to a medium bowl. Lightly crush the cumin and fennel seeds, and add to the hazelnuts. Repeat with the coriander seeds, followed by the peppercorns and then the sunflower seeds. Add these to the nut bowl, along with the sesame and nigella seeds, add salt and paprika, and mix well.