Charred aubergine & harissa couscous with feta

Name: Charred aubergine & harissa couscous with feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 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; 100 g essential couscous; 25 g Essential Raisins; 160 g pack beetroot salad; 50 g Essential Greek Light Salad Cheese, crumbled

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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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
1/2 x 160g pack beetroot salad
50g Essential Greek Light Salad Cheese, crumbled

Method

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.
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.
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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy	1,621kJ/ 386kcals
Fat	12g
Saturated Fat	3.4g
Carbohydrates	53g
Sugars	25g
Fibre	7.8g
Protein	12g
Salt	1.9g

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Charred aubergine & harissa couscous with feta

Ingredients

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Cook’s tip

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