- 1 eggplant, cut into 2 cm cubes
- 1 pepper, cut into bite-size pieces
- 3 garlic cloves, leave skin on
- 2 garlic, chopped
- 2 tbsp extra-virgin olive oil
- 1 red onion, thickly sliced
- 250g couscous
- 300ml vegetable/chicken stock
- Zest and juice of 1 lemon
- A small handful of mint or cilantro, chopped
- 1/4 cup feta, crumbled
- 1 green chili, sliced
- Salt and freshly crushed black pepper to season
- Heat oven to 200C/180C fan/gas 6.
- Place the eggplant, onion, pepper, garlic with skin on in a baking tray.
- Drizzle 1 tbsp of olive oil, salt and black pepper.
- Roast for about 25 minutes.
- In a pan, add 1 tbsp of olive oil and saute chopped garlic.
- Add stock and season with salt and pepper.
- Once the stock comes to a boil, add couscous. Cover the pot and switch off the flame.
- Let this remain for 10 minutes.
- After 10 minutes, fluff the couscous with a fork and mix in the roasted vegetables.
- Mix in the lemon juice and lemon zest.
- Crumble the feta into the couscous salad and mix well.
- Top with mint/cilantro leaves and sliced green chili.
