This has been a popular choice in our cafe 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.
Couscous Eggplant Salad
- 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 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.