STREAMING NOW: No Reservations

Middle Eastern Couscous Salad

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A relatively quick and easy lunchtime salad that's brimming with flavour and vitality - entirely original recipe.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: