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CousCous salad with aubergine, feta cheese, pomegranate and mint


  • 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


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.

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Panagiotis Sp. Dakos S.A. Pasta and Food Products,
11th km Athens-Lamia National Road,
14451 Metamorfosi, Attica, Greece
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