COUSCOUS, POMEGRANATE & HARISSA AUBERGINE SALAD
This slightly spicy, moreish salad is my favourite lunch of the summer! Simple to make and absolutely delicious.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Ingredients
- 2 aubergine diced
- 1 red onion sliced
- 1 tbsp harissa paste
- 2 tbsp olive oil
- 125 g dried couscous
- 30 g wild rocket
- large handful pomegranate seeds
- 100 g vegan feta
- sea salt & freshly ground black pepper
DRESSING
- juice of 1/2 lemon
- 1 tbsp harissa paste
- 1 tbsp olive oil
- 1 garlic clove grated
Instructions
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Preheat the oven to 180°c/390°f/gas 4.
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Combine the aubergine, red onion, harissa paste, olive oil and a good pinch of salt and black pepper on a baking tray. Give everything a really good mix with your hands, then bake for 40-45 minutes, or until the aubergine is lovely and soft.
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Meanwhile, you can make the dressing. Mix the lemon juice, harissa paste, olive oil and garlic with a pinch of salt and pepper together in a small bowl. Taste and adjust the seasoning, if needed.
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Cook the couscous according to the packet’s instructions.
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Combine the couscous, roasted aubergine and red onion, rocket, dressing and most of the pomegranate seeds in a large bowl. Mix well, then top with the feta or vegan alternative and remaining pomegranate seeds. Finish with a good crack of black pepper.
Looking for more summer salad recipes? Try this: Best Ever Tomato Salad.
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