Minted aubergine, courgette and couscous salad
Delicious served as a meal in its own right or as side dish
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Cooking tools:
- Griddle
- Stove
- Cutting board
- Chef's knife
- Tongs
- Slotted spoon
- Mixing bowl
- Fork
- Spoon
- Plate
- Citrus press
Ingredients
- 1 cal cooking spray*
- 2 aubergines, thinly sliced
- 2 courgettes, sliced
- 300g plain dried couscous
- 450ml hot vegetable stock, suitable for vegans
- 300g cherry tomatoes, halved
- 2 roasted red peppers in brine from a jar, drained and roughly chopped
- Handful of fresh mint leaves, finely chopped
- Handful of fresh parsley, finely chopped
- Juice of 1 unwaxed lemon
- Juice of 1 orange
- *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.
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