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.

Notes

• 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

 

Ingredients

• 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

Method

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.