Couscous Salad on Roasted Aubergine

image1

Toss

  • 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 

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)

image2

Drizzle

Lemon juice and some yogurt

Top

Toasted slivered almonds, dried cranberries.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s