Couscous Eggplant Salad
This has been a popular choice in our kitchen lately. It’s a tasty, hearty salad. It takes a bit longer to make, but it’s worth the effort, and leftovers travel well in a sealed container for lunch the next day.
Couscous is a versatile alternative to pasta or rice. It is made from tiny balls of steamed durum wheat, so it cooks very quickly. For gluten-free alternatives, a close match is wholegrain millet.
- 1 1/4 cup wholegrain couscous (200 g)
- 1 1/2 cup water (400g)
- 3 medium eggplant (760g)
- 1 large red onion (170g)
- 1 large brown onion (170g)
- 2 red capsicum (270g)
- 2 tsp extra virgin olive oil (9g)
- 1/2 tsp sea salt (2g)
- 1 heaped cup cooked chickpeas (170g)
- 1/4 cup spring onion (35g)
- 1/2 cup walnuts (50g)
- 1 1/4 tsp lemon rind
- 2 tsp lemon juice (10g)
- 2 tsp extra virgin olive oil (10g)
- 1 tsp sea salt (5g)
- Preheat oven to 200 degrees C.
- Bring water to the boil in a covered saucepan. Stir in couscous, replace lid, turn off heat, and leave covered to absorb liquid.
- Dice capsicum, eggplant and onion into 2cm cubes, spread on baking paper on an oven tray, drizzle with olive oil and sprinkle salt over. Roast at 200 deg C for 25 min until cooked and a little golden.
- Slice spring onion finely.
- Roast walnuts in a dry frypan over medium heat, until edges start to colour.
- Combine all ingredients in a large bowl, mixing gently and thoroughly to break up any lumps of couscous.