Giant couscous salad with aubergine and feta

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

Serves: 4


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


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.