Meat Free Monday

I have a delicious aubergine/eggplant couscous salad to share with you today. It is so simple to prepare but looks very impressive and tastes wonderful. You can substitute the aubergine for another grilled vegetable if you prefer. I sometimes use grilled courgettes instead. Adapt it according to your own taste.

Aubergine Couscous Salad


  • 1 large aubergine/eggplant , sliced into 1cm rounds
  • 3 tbsp olive oil
  • 140g couscous
  • 225ml hot vegetable stock
  • 200g cherry tomatoes , halved
  • handful basil leaves, roughly chopped
  • 100g buffalo mozzarella cheese
  • juice 1⁄2 lemon
  • Method

  • Heat grill to high. Put the aubergine on a baking sheet, brush with oil and season. Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.
  • Meanwhile, tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins. Mix the tomatoes, basil and cheese and remaining oil together. Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.