Preserved Lemon and Roasted Aubergine Couscous Salad
There’s something satisfying about couscous salads when they’re packed with texture and flavour. I’ve been making versions of this one for years, but once I started adding preserved lemon, it came alive. The saltiness and citrus bring out the sweetness in roasted aubergines, and the couscous soaks everything up beautifully.
Ingredients
- 1 large Aubergine cut into cubes
- 2 tbsp Olive oil extra virgin
- 1 tsp Ground Coriander
- 150 g couscous
- 200 ml Vegetable stock hot
- 1 Preserved lemon rind only, finely chopped
- 3 Spring onions thinly sliced
- 1 handful Fresh parsley chopped
- 1 handful Fresh mint chopped
- ½ Lemon juiced
- Salt to taste
- Black pepper to taste, ground
Instructions
- Preheat the oven to 200°C (fan 180°C). Toss the aubergine cubes with olive oil, coriander, salt, and pepper. Roast for 25–30 minutes until golden and soft.
- Put the couscous in a bowl and pour over the hot vegetable stock. Cover with a plate and leave for 5 minutes, then fluff with a fork.
- In a large bowl, combine the couscous with roasted aubergine, preserved lemon, spring onions, parsley, and mint.
- Squeeze over the lemon juice, drizzle with a little more olive oil if needed, and toss well. Adjust seasoning to taste.