|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.
When driving we avoid braking and changing gear unnecessarily.