As we have had a lovely heatwave here in the UK, bar b ques and light lunches are on the go. This dish can be used as a whole lunch or a side for main dinner. The spices add a gorgeous flavour to the couscous and changed the colour to a nice orangey tint due to the turmeric. It is light fresh, healthy but really filling and satisfying. This was made from store cupboard and fridge essentials and was so easy to make. Brilliant for summer!
Ingredients (serves 4)
For the Couscous
- 1 tin of chickpeas, drained (can keep juice to male mayo, recipe here)
- 150g couscous
- handful of sultana’s
- frozen eggplant/aubergine slices
- 1 tbsp olive oil
- 2 tbsp toasted pine nuts
- 8 cherry tomatoes, diced
- sprig of mint, roughly chopped
- sprig of coriander, roughly chopped
- string of baby cooking chorizo (3 sausages)
- if vegetarian 1/2 pack of feta cubed
For the Dressing
- 3 tbsp lemon olive oil (if using plain up the lemon to 2 tbsp)
- 1 tbsp olive oil
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground ginger
- 1/2 tsp turmeric
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1/2 tsp sea salt
- Pre heat oven to 190 degrees (fan) add the tbsp of olive oil and put in the oven for 2 mins. Add the frozen or fresh eggplant/aubergine slices and bake for 20 minutes. Set aside to cool.
- Place the couscous and sultana’s in a bowl and add 150ml of boiling water, mix and cover with a plate or cling film and leave for 5 minutes.
- Using a fork fluff up or separate the couscous grains.
- While the couscous is cooling , if using slice the chorizo into 1cm slices and fry for around 1 min on each side and place on kitchen paper to drain off excess fat.
- To assemble the salad add all of the ingredients and mix in with a fork.
- Next add all the dressing ingredients to a jar, shake well and pour into the salad and mix well