Giant Couscous Salad with Roasted Aubergine, Parsley & Pomegranate
Servings 6
Calories 184kcal
Ingredients
- 1 medium aubergine chopped into bite size pieces
- 1 medium red onion chopped into bite size pieces
- 2 tbsp olive oil divided
- 200 g wholewheat giant couscous
- 1 vegetable stock cube
- 1 tsp dried mint
- 30 g fresh flat leaf parsley roughly chopped
- 80 g pomegranate seeds
- 50 g blanched almonds chopped
- juice of 1 lemon
- salt
Instructions
- Preheat oven to 200C/400F/Gas 6.
- Place the aubergine and onion into a roasting dish, and drizzle with 1 tablespoon of the olive oil. Cook for around 30-40 minutes, turning halfway, until slightly charred.
- Meanwhile cook the couscous in water with a crumbled stock cube for around 8 minutes (or according to the package instructions). When cooked, sprinkle over the dried mint and stir through.
- Combine the couscous and roasted vegetables together.
- Add the parsley, pomegranate and almonds and mix well.
- Add the other tablespoon of olive oil, and lemon and salt to taste.
- Serve immediately if serving hot, or allow to cool before storing in an airtight container.
Nutrition
Serving: 1 | Calories: 184kcal | Carbohydrates: 23g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 256mg | Fiber: 5g | Sugar: 6g