Aubergine couscous salad
Charred aubergine brings a whisper of smoke to bright, herbaceous couscous. Turkish cooks know that roasting aubergine until nearly black concentrates its natural sweetness, creating a savory foundation that goat cheese's tang can play against. The mint and lemon provide sharp counterpoints, while warm couscous absorbs the vegetable stock like a sponge. This is a salad that tastes better at room temperature, when flavors have time to settle and mingle.
Instructions
step 1 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. step 2 Meanwhile, tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins.
Mix the tomatoes, mint, goat’s cheese and remaining oil together.
Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice..
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