Grilled eggplant and pumpkin couscous salad
500 g, peeled, thinly sliced
1 medium, cut into 1cm thick slices
1 medium, cut into wedges
1 cup(s), (185g)
1 clove(s), bruised
Canned chickpeas, rinsed and drained
240 g, (400g can)
2 tbs, chopped
2 cup(s), (60g)
Reduced fat feta cheese
120 g, crumbled
- 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).
- 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.
- 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.
- Serve couscous topped with grilled vegetables, rocket and feta.