Grilled eggplant and pumpkin couscous salad
9
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This vegetarian dish serves up a nutrient punch with legumes, veges and fresh herbs.
Ingredients
Butternut pumpkin
500 g, peeled, thinly sliced
Eggplant
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
Garlic
1 clove(s), bruised
Canned chickpeas, rinsed and drained
240 g, (400g can)
Fresh coriander
2 tbs, chopped
Rocket
2 cup(s), (60g)
Reduced fat feta cheese
120 g, crumbled
Instructions
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.
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