Eggplant & Capsicum Cous Cous Salad

Grilled vegetables with pearl cous cous makes for the heartiest side salad to accompany a roast; this cous cous salad uses eggplants and capsicum roasted in plenty of spices. Toss it in with pearl cous cous cooked in stock and diced tomato for a jammy. almost pasta-like dish; the cous cous really helps to bulk up the salad and makes for a truly satisfying side. Crumble on some goat’s feta, add a generous pour of extra virgin olive oil and a big handful of fresh parsley.

Pin Recipe Print Recipe

Eggplant & Capsicum Cous Cous Salad

Grilled eggplant & capsicums in a rich and jammy tomato sauce with cous cous, green olives and goat's feta

Prep Time30 minutes mins

Cook Time40 minutes mins

Servings: 4 people

Calories: 501kcal

Ingredients

Roasted Vegetables

• ½ tbsp olive oil
• 800 g eggplants- diced into 2-3cm cubes
• 800 g red capsicum- sliced
• 1 tsp paprika
• 2 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp garlic powder

Cous Cous

• ½ tbsp olive oil
• 2 large brown onions- sliced
• 400 g diced tomato (canned tomato is fine)
• 2 tsp red wine vinegar
• 1 cube vegetable stock
• 200 g pearl cous cous- cooked weight

To serve

• 100 g green olives- sliced
• 100 g goat's feta
• 1 tbsp extra virgin olive oil
• 1 handful fresh flat-leaf parsley- roughly chopped
• salt + pepper- to taste
• chilli flakes

Instructions

Grilled Vegetables

• Pre-heat the oven to 200°C and chop the eggplants & capsicums
• Combine the spices and olive oil in a small bowl, add the vegetables and carefully combine until the vegetables are evenly coated. Lay the vegetables out on several baking sheets- taking care not to overcrowd the tray. Roast for 30-40 minutes, or until the vegetables are lightly charred

Cous Cous

• While the veggies are roasting, bring a pot of water to boil, dissolve the vegetable stock cube and prepare the cous cous according to packet instructions. Drain and set aside to cool
• In a large pan, heat the olive oil over medium-high heat. Fry the onions until they are translucent, then add the diced tomatoes and red wine vinegar. Bring to a steady simmer and cook for 10 minutes or until the sauce is thickened and jammy, then remove from heat.

Assemble

• Add the roast vegetables, cooked cous cous and olives to the sauce and gently combine
• Spoon into 4 serving bowls, and crumble some goat's feta on top
• Add a generous scattering of fresh parsley, drizzle with extra-virgin olive oil and season with salt and pepper. Add a pinch of chilli flakes if you desire

Nutrition

Calories: 501kcal

Carbs: 68.5g | Fat: 19.8g | Protein: 16.7g