Aubergine couscous salad

Vegetarian · Turkish

🔗 View original recipe ↗

← Camp Kitchen

Ingredients

Aubergine1 sliced

Olive Oil3 tablespoons

Couscous140g

Vegetable Stock225g

Cherry Tomatoes200g

MintHandful

Goats Cheese100g

LemonJuice of 1/2

Method 0/4 steps

step 1

Heat grill to high. Put the aubergine on a baking sheet, brush with oil and season. Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.

step 2

Meanwhile, tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins. Mix the tomatoes, mint, goat’s cheese and remaining oil together. Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.

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🚐 Making this work in a van

Anything baked can usually be done in a covered skillet on low heat. Watch it, and turn it once.
Halve the recipe. Leftovers need refrigeration you may not have.
Prep everything before you light the burner. Counter space disappears fast.
Swap fresh herbs for dried, and fresh cream for evaporated milk in a tin.