Middle Eastern Couscous Salad

A relatively quick and easy lunchtime salad that's brimming with flavour and vitality - entirely original recipe.

• Ready In: 45 mins
• Serves: 4

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.