This aubergine and courgette couscous salad (or eggplant and zucchini to Americans!) is tangy thanks to the lemon juice, has a lovely cooling effect thanks to the mint, and ends with the juicy pop of the tomatoes and the saltiness of the feta. You can throw in some chopped cooked chicken or some chickpeas if you like.
GRILLED AUBERGINE AND COURGETTE COUSCOUS SALAD
1 large Aubergine/Eggplant, washed and cut into bite-size pieces
1 large Courgette/Zucchini, washed and cut into bite-size pieces
Good quality olive oil
225ml boiling hot vegetable or chicken bouillon
200g cherry tomatoes, halved
Handful of mint leaves, roughly chopped
100g Feta cheese, crumbled
Juice of 1/2 a lemon
Red pepper flakes, to taste
Optional: Cooked cubed chicken or canned chickpeas, drained and rinsed
Turn your grill/broiler to high. (Or use your outdoor BBQ, slicing the vegetables in thick strips before grilling)
Place your vegetables on a baking sheet and drizzle with olive oil and season with salt and pepper.
Place in oven and grill vegetables until browned on both sides, turning once during cooking.
Remove from oven and set aside.
Prepare your couscous by placing the grains in a bowl, drizzle with a little olive oil, pour over hot bouillon, cover and set aside for 5 minutes.
When the couscous has absorbed all of the liquid, fluff gently with a fork.
Add your other ingredients, mix well, season with salt and pepper and another drizzle of olive oil.
Enjoy slightly warm, or chill for 30 minutes.
Please let me know in the comments if you make this and what you thought!
This recipe originally appeared on https://swisseats.ch/
All photos © Stacy Streuli