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Charred aubergine & harissa couscous with feta

Charred aubergine & harissa couscous with feta

A balanced and colourful combination of sweet, sour and spice. This salad makes a great side for four people – try with spiced chicken or falafel with houmous and breads.

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VegetarianHealthySource of fibre2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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  • 1 tbsp Essential Olive Oil
  • 2 tsp Essential Clear Honey
  • 2 tbsp Cooks’ Ingredients Rose Harissa Paste
  • 1 tbsp Essential Red Wine Vinegar, plus 1 tsp
  • 1 Essential Aubergine, cut into large bitesized pieces
  • 1 Essential Red Onion, halved and sliced
  • 100g essential couscous
  • 25g Essential Raisins
  • ½ x 160g pack beetroot salad
  • 50g Essential Greek Light Salad Cheese, crumbled


  1. Preheat the grill to high. Whisk together the oil, honey, harissa and 1 tbsp vinegar to make a marinade, then season. Toss the aubergine and onion with 2 tbsp of marinade on a baking tray, then spread out. Grill for 15-20 minutes, turning once, until the aubergine is tender and starting to char.

  2. While you wait, put the couscous and dried fruit into a large bowl, season, then stir in 200ml just-boiled water. Cover and leave for 10 minutes. Add 1 tsp vinegar to the remaining marinade to make a dressing.

  3. Fluff up the couscous, then toss with 2 tbsp dressing, the beetroot salad, aubergine, onion and most of the cheese. Drizzle with the rest of the dressing and top with the remaining cheese to serve.

Cook’s tip

Use up the remaining beetroot salad in a sandwich or wrap the next day, or toss through a risotto with some leftover feta from this recipe (or crumbled goat’s cheese) for a vibrant-looking meal. Try whipping the rest of the feta in a food processor with some olive oil and seasoning for a fabulous dip, dressing or spread for lunchtime sarnies.


Typical values per serving when made using specific products in recipe


1,621kJ/ 386kcals



Saturated Fat












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