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Photo of Grilled eggplant and pumpkin couscous salad by WW

Grilled eggplant and pumpkin couscous salad

9 - 11
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
This vegetarian dish serves up a nutrient punch with legumes, veges and fresh herbs.


Butternut pumpkin

500 g, peeled, thinly sliced


1 medium, cut into 1cm thick slices

Red onion

1 medium, cut into wedges

Moroccan seasoning

1 tbs

Dry couscous

1 cup(s), (185g)

Lemon juice

1 tbs

Olive oil

1 tbs


1 clove(s), bruised

Canned chickpeas, rinsed and drained

240 g, (400g can)

Fresh coriander

2 tbs, chopped


2 cup(s), (60g)

Reduced fat feta cheese

120 g, crumbled


  1. Preheat a chargrill or barbecue over high heat. Lightly spray pumpkin, eggplant and onion with oil. Sprinkle with Moroccan seasoning. Cook vegetables for 5 minutes each side or until tender and browned (see tip).
  2. Meanwhile, place couscous in a heatproof bowl. Add 1 cup (250ml) boiling water. Cover and set aside for 5 minutes or until liquid is absorbed. Season with salt and freshly ground black pepper. Scrape with a fork to separate grains.
  3. Place juice, oil and garlic in a screw-top jar. Secure lid and shake to combine. Discard garlic and drizzle dressing over couscous. Add chickpeas and coriander. Stir to combine.
  4. Serve couscous topped with grilled vegetables, rocket and feta.