Grilled aubergine tabbouleh

3 of 5-a-day aubergine calcium fibre folate good for you iron salad summer tabbouleh tahini vegan vitamin c

N/A

Source

Ingredients

2 tbsp garlic-infused oil

1 large aubergine , diced

160g couscous

½ cucumber , diced

200g cherry tomatoes , halved

small pack mint , roughly chopped

small pack parsley , roughly chopped

juice 1 lemon

5 tbsp coconut yogurt

2 tbsp tahini

1 tbsp maple syrup

Method

Heat the oil in a frying pan over a medium-high heat and add the aubergine. Cook for 10 mins until soft and cooked through.

Meanwhile, put the couscous in a large bowl and pour over 200ml boiling water. Cover with cling film and leave to stand for 5-6 mins. Combine all the ingredients for the dressing and season to taste.

When the couscous has absorbed all the water, fluff it up with a fork. Season and stir in the cucumber, tomatoes and herbs. Add half the dressing and toss to coat. Scatter over the aubergine and drizzle over the rest of the dressing to serve.