The perfect salad to eat as a meal in itself. The couscous and roasted eggplants complement each other perfectly, one crunchy and the other soft and moist. I personally increase the quantities served and if I am really hungry add to a succulent lamb dish and hey presto you are ready to go!
- 1 eggplant
- 1 fresh green chilli
- 1 tablespoon cumin seeds
- 5 sprigs of fresh thyme
- olive oil
- 100 g couscous
- 2 tablespoons pumpkin seeds
- ½ a lemon
- Preheat the oven to 190ºC/gas 5.
- Put eggplant on gas stove and let the skin burn. Once all sides burnt, peel the skin off and slice. The burnt skin will add a wonderful oaky smell to the dish. If you don’t have time for this you can peel and directly slice and put into the oven.
- Place the eggplant along with finely chopped chilli into a roasting dish.
- Scatter over the cumin seeds and thyme sprigs, then toss together with 2 tablespoons of oil. Season with sea salt and roast for 45 to 50 minutes, or until cooked and lightly brown, turning halfway.
- Place the couscous in a bowl and pour over enough boiling water to sit 1cm above the couscous. Cover the bowl and leave for 10 minutes.
- Toast the pumpkin seeds in a dry frying pan.
- Uncover and fluff the couscous with a fork, stir in the lemon zest and juice, the roasted eggplant and 2 tablespoons of oil. Serve scattered with the pumpkin seeds.
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