Recipe: Eggplant and couscous salad with yoghurt dressing
How to Make:
- Preheat a barbecue grill or chargrill on medium. Place the couscous in a heatproof bowl. Add boiling water. Cover and set aside for 5 minutes to soak. Use a fork to separate the grains.
- Meanwhile, spray the eggplant with oil. Cook on chargrill for 5 minutes each side or until tender and golden.
- Combine the yoghurt, cold water, sumac and garlic in a bowl until well combined. Season with salt and pepper.
- Divide the couscous among serving plates. Top with eggplant, mint and parsley. Drizzle over yoghurt dressing.
Time for preparing:
10 min.
Servings:
4
Ingredients:
- 190g (1 cup) couscous
- 250ml (1 cup) boiling water
- 6 Lebanese eggplants, halved lengthways
- Olive oil spray
- 130g (1/2 cup) low-fat Greek-style natural yoghurt
- 2 tablespoons cold water
- 1/2 teaspoon ground sumac
- Pinch of crushed garlic
- 1/2 cup fresh mint leaves, torn
- 1/2 cup fresh continental parsley leaves, torn
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