|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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