CousCous salad with aubergine, feta cheese, pomegranate and mint

Ιngredients:

• 200g HELIOS CousCous
• 2 small aubergines, diced
• 100g feta cheese, crumbled
• 1 cup mint leaves, chopped
• 1 cup flat-leaf parsley, chopped
• ½ cup pomegranate seeds
• 3 tbsp olive oil
• ½ tsp cumin, ground
• 1 tsp coriander, ground
• 1 lemon, finely grated zest and juice
• Olive oil for drizzling
• Salt, pepper

Preparation:

Preheat oven to 200°C. Cover tray with baking sheet. Place aubergines on tray, and toss with olive oil, cumin and coriander. Season with salt and pepper. Roast for 25-35’ until tender and golden.

Place CousCous in a large bowl. Pour 200ml hot water (not boiling) and stir. Cover bowl with plastic wrap, and let rest for 5’. Add salt and olive oil. Toss with a fork.

Toss CousCous with eggplants, pomegranate seeds, feta cheese, mint, parsley, lemon zest, and juice. Drizzle with olive oil, and season with salt and pepper. Serve.