Minted aubergine, courgette and couscous salad

Written by McDonald, T.  |  Date 14th of August 2023 

Fresh tasting dinner.  The lemon and mint combine to create a fresh taste with plenty of flavour. The aubergine and couscous soak up lots of different flavours that go great with the different texture that the onion and bell pepper provide.


  • You don't need to use oil.
  • Make sure the frying pan is hot and the water starting to steam before you add the veg. 
  • Use a frying pan with a lid if you have one.

Serves 1

Time 20 minutes



  • 150 g of Aubergines, chopped
  • 200 g Courgettes, sliced
  • 60 g plain dried couscous
  • 200 g of chopped tomatoes
  • 1/2 a red bell pepper roughly chopped
  • 1/4 of an onion diced
  • 2 cloves of garlic
  • A handful of fresh mint leaves, finely chopped
  • A handful of fresh flat-leaf parsley, finely chopped
  • Juice of 1/2 lemon


  1. Prepare the couscous as directed from the packet.
  2. Add the onion, aubergine, and courgette to a frying pan with a little water and cook for 5 minutes.
  3. Pour the chopped tomatoes over the veg, add the garlic and simmer for about 10 minutes.
  4. Pour the lemon over the veg and cook for a further 5 minutes. 
  5. Add the couscous and stir. 
  6. Add the fresh herbs and stir. 
  7. Heat for 1 minute.  Be careful not to let it stick to the bottom.
  8. Sever while still hot.
I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out like. You can leave a comment in the comments below.



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