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Smoky Aubergine and Red Pepper Couscous Salad

2 cups couscous
2 cups (500 ml) boiling hot vegetable stock
1 tomato, chopped (or you can throw in some cherry tomatoes)
2 flakes garlic, minced
1 medium aubergine, diced small
2 long sweet red peppers, diced small
1 yellow pepper, diced small
1 cup cooked or drained tinned chickpeas
Handful chopped herbs (I used mint, flat leaf parsley and coriander)
Salt and pepper to taste
2 tbsp olive oil
Small handful raisins (optional)

Method:


Cook the couscous according to packet instructions, using the stock instead of water (basically, put the couscous into a deep bowl, add the boiling stock and cover for roughly 5 - 8 minutes. Open, check if the stock is absorbed and the couscous tender, then fluff up with a fork) Keep aside.


In a pan, heat 1 tbsp olive oil, and saute the garlic and aubergine on a fairly high heat, strring frequently until aubergine is a golden brown colour (around 5 minutes) Transfer to a bowl.


In the same pan, add the remaining olive oil, then add the red and yellow peppers. Again, fry on a fairly high heat, till the skin starts to blister and the peppers are soft.


Add the cooked aubergine, peppers, chickpeas, chopped or cherry tomatoes and herbs to the couscous and stir together, fluffing it all up. Stir in a small handful of raisins if you wish. Taste, and adjust the seasoning to your taste.


Serve warm or cold.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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