Roasted Eggplant Couscous Salad
Throw together an easy, super delicious, and healthy couscous salad in just 30 minutes. It's perfect for a side dish or lunchtime meal.
Servings 4 servings
Calories 274
Ingredients
- 1 large eggplant cubed, skin on
- 1 small onion finely chopped
- 2 cloves of garlic peeled
- cooking spray
- salt and pepper to taste
- 1½ cups instant couscous
- 1½ cups boiling water lightly salted
- ¾ cup sliced olives
- fresh herbs of your choice chopped (I used parsley oregano and basil)
- ¾ cup red roasted peppers chopped
- feta cheese cubed (as much as you like)
For the dressing:
- 2 tablespoons lemon juice approx 1 lemon
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- salt & pepper to taste
Instructions
- Heat oven to 220C/400F. Toss the eggplant cubes with cooking spray, chopped onion, and whole garlic cloves in a roasting pan and season with salt and pepper. Roast for 15 minutes.
- Remove the garlic and place it on a separate plate. Using a fork, mash it and then coat the eggplant mixture with the mashed garlic. Set aside to cool.
- Put the couscous and water and a pinch of salt into a bowl and cover for 5 minutes. Fluff with a fork and transfer to a salad bowl.
- Combine all of the dressing ingredients in a small bowl.
- Add the eggplant mixture, feta, herbs and olives to the couscous. gently mix to combine. Add the roasted red peppers and dressing and toss to coat. Taste for seasoning and add more if necessary.
- Refrigerate to chill or serve warm.
Nutrition
Calories: 274 | Carbohydrates: 51g | Protein: 7g | Fat: 4g | Sodium: 1076mg | Potassium: 384mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1120IU | Vitamin C: 49.6mg | Calcium: 43mg | Iron: 2.3mg