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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!

Servings: 2

Ingredients

  • 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

Method

  1. Preheat the oven to 190ºC/gas 5.
  2. 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.
  3. Place the eggplant along with finely chopped chilli into a roasting dish.
  4. 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.
  5. 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.
  6. Toast the pumpkin seeds in a dry frying pan.
  7. 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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