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Middle Eastern Couscous Salad

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“A relatively quick and easy lunchtime salad that's brimming with flavour and vitality - entirely original recipe.”

Ingredients Nutrition


  1. Soak the couscous in 9 fluid ounces cold water.
  2. Pre-heat the oven to 200°C Cut the eggplant into 1/4" slices, cut these in 2 lengthways then cut all across in 1/4" slices (you should end up with short'chip'-shaped pieces).
  3. Toss in 3 tablespoons of the oil, 2 teaspoons of the cumin and a little seasoning then roast in the oven for 15- 20 mintes, until softened.
  4. Meanwhile, prepare the dressing: zest the lemon, adding the zest to the couscous then juice and add about 1 teaspoon of salt.
  5. Allow to dissolve, then add the garlic plus the remaining cumin and olive oil.
  6. Whisk thoroughly and add to the couscous- this will be partially absorbed.
  7. When the eggplant is cooked, allow to cool a little then stir into the couscous, along with the olives, coriander and pine nuts.
  8. Toss well and serve immediately.

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