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!
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