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.

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
Cook Time40 minutes
Servings: 4 people
Calories: 501kcal


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


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.
  • 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


Calories: 501kcal
Carbs: 68.5g | Fat: 19.8g | Protein: 16.7g

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