Couscous salad

Serves 4:

1 roasted eggplant *
250 g couscous
3 dl vegetable stock
250 g chickpeas, soaked overnight
2 peeled tomatoes
seeds from 1 pomegranate
a handful of fresh cilantro
10 fresh mint leaves
1 clove of garlic
olive oil
1 lemon
1 tsp ras el hanout
za’atar
pepper and salt

img_5471*Cut the eggplant lengthwise in two, season with pepper, salt and olive oil and roast in an oven on 180°C until soft and brown.

  1. Drain and wash the chickpeas. Boil them in water with salt for about an hour until soft.
  2. Cut the eggplant and tomatoes in small pieces.
  3. Boil the vegetable stock and pour over the couscous. Let stand for five minutes. Transfer the couscous to a large bowl and fluff with a fork. Let the couscous cool to room temperature.
  4. Chop the cilantro and mint.
  5. Mix the couscous with tomato, eggplant, cilantro , mint, lemon juice and spices. Sprinkle some olive oil over the salad and finish with pomegranate seeds.

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Serve with: Roasted butternut + basil olive oil dressing +
Harissa mayo (=greek yoghurt and harissa paste)

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