Grilled Aubergine with sultana & apricot couscous

Prep | 5 mins

Cook | 15 mins

Serves | 4

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | 20 minute meal

INGREDIENTS

Grilled Aubergine:

1 courgette, cut into around 8 thick slices

Extra virgin olive oil, drizzle of

Coarse salt

Dressing:

8 green olives, rough-chopped

2 shallots, thin-sliced

2tbsp sultanas

3tbsp red wine vinegar

3tbsp water

1 garlic clove, minced

1tbsp equivalent of sugar substitute

2tbsp extra virgin olive oil

Sultana & Apricot Couscous:

140g couscous

200ml of boiling water

2tbsp extra virgin olive oil

2tbsp lemon juice

1tbsp ground cumin

25g dried apricots, rough-chopped

25g dried sultanas, rough-chopped

Salt and freshly ground black pepper, to taste

METHOD

Salt the aubergine and leave for 10 mins on kitchen towels to absorb the moisture. Rinse and pat dry

Add the dressing ingredients – except the olives, sultanas and olive oil – to a small saucepan and bring to the boil on medium heat then cook for a minute and take off the heat. Add the remaining ingredients and allow to cool.

Heat the grill to high. Brush the grill grate and the aubergine with olive oil and grill for 5 mins on each side

Place the couscous in a heatproof bowl along with the boiling water and stir well. Cover and leave to stand as per cooking instructions (around 5-10 mins)

Drain any excess water and place the couscous in a serving dish. Stir through the remaining ingredients, add a drizzle of olive oil and season with salt and pepper

Portion the couscous into serving bowls and top with the aubergine and a couple of spoonfuls of dressing. Enjoy!

Copyright (c) misterrands.

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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