Middle Eastern Couscous Salad

Recipe by ID2448
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the couscous in 9 fluid ounces cold water.
  • 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).
  • 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.
  • Meanwhile, prepare the dressing: zest the lemon, adding the zest to the couscous then juice and add about 1 teaspoon of salt.
  • Allow to dissolve, then add the garlic plus the remaining cumin and olive oil.
  • Whisk thoroughly and add to the couscous- this will be partially absorbed.
  • When the eggplant is cooked, allow to cool a little then stir into the couscous, along with the olives, coriander and pine nuts.
  • Toss well and serve immediately.
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