Giant couscous & aubergine salad

Good Food team6Source

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Ingredients

1 sliced aubergine

olive oil

250g cherry tomatoes

250g giant couscous

3 tbsp lemon juice

1 finely chopped small red onion

175g crumbled feta cheese

small handful roughly chopped basil leaves

Method

Heat oven to 200C/180C fan/gas 6. Place the sliced aubergine in a roasting tray, drizzle with 1 tbsp olive oil and roast for 5 mins. Add the cherry tomatoes and roast for 15 mins more.

Boil the giant couscous for 6-8 mins or until tender. Meanwhile, combine 2 tbsp olive oil with the lemon juice and finely chopped small red onion.

Drain couscous and mix with dressing, crumbled feta and roasted veg. Serve with a small handful roughly chopped basil leaves on top.