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    Giant couscous salad with aubergine and feta

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    Giant couscous salad with aubergine and feta

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    200g Merchant Gourmet Wholewheat Giant Couscous
    400g can essential Waitrose Chick Peas, drained and rinsed
    Juice of 1 lemon
    1 tbsp ras el hanout
    1 tbsp cumin seeds, toasted and ground
    2 aubergines
    2 tbsp groundnut oil
    25g pack fresh mint leaves, finely chopped
    2 x 28g packs fresh coriander leaves, finely chopped
    100g feta cheese
    1 tbsp harissa
    100ml natural yogurt
    110g pack Waitrose Fresh
    Pomegranate Seeds
    2 tbsp CypressaTahini sauce

    Method

    1. Cook the couscous according to pack instructions.

    2. Toss the chick peas in a bowl with the lemon juice, ras el hanout and cumin seeds. Add the couscous, season and set aside.

    3. Heat a griddle pan or barbecue until hot, cut the aubergine into wedges, brush with the groundnut oil and griddle for 4 minutes until charred and tender.

    4. Toss the herbs in with the couscous, gently mix in the aubergine and pile onto a plate. Crumble over the feta.

    5. Mix the harissa with the yogurt, drizzle over the salad, scatter with the pomegranate seeds and a drizzle of tahini sauce. Serve with flat breads and houmous.

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