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.


image3 (1)



Lemon juice and some yogurt


Toasted slivered almonds, dried cranberries.


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