A hearty and wholesome summer vegetarian salad. Also ideal as an accompaniment for chicken, fish or steak.
Summer Couscous Salad
: 10 minutes
: 5-10 minutes
: 4-6 servings
1/2 cup olive oil
1 large eggplant, diced
Freshly ground pepper
2 cups instant couscous
2 cups boiling water
2 spring onions, finely sliced
2 tablespoons fresh basil
4 ripe tomatoes, chopped
2 tablespoons fresh coriander
1 cup parmesan cheese
Heat 3 tablespoons of olive oil over medium heat. Add the eggplant and saute until tender - approximately 5-10 minutes. Season with salt and pepper.
Place couscous in a bowl, pour in boiling water and 1 tablespoon of oil. Mix well and let stand for several minutes. Separate the grains with a fork.
Add spring onions and basil
Place tomatoes in a bowl and season with salt and pepper. Add in 2 tablespoons of oil.
Mix eggplant, tomatoes and coriander into the couscous
Garnish with parmesan cheese and drizzle with remaining oil.
Note: You may need to add extra salt and pepper to the finished dish.
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