Loving oven-roasted vegetables of any sort, this is a great salad or side dish for a BBQ. You can of course also vary with other vegetables like bell peppers or fennel. Whatever you feel like!
See how to prepare here:
2 medium aubergines/eggplants
500g cherry tomatoes
3 espresso-sized cups of couscous
Salt & pepper
Pre-heat the oven to 200°C (air circulation).
Wash the vegetables. Cut into smaller squares (keep the tomatoes as a whole), combine with greedy amount of olive oil (don’t soak) in a bowl (don’t salt yet!). Toss into a baking tray and roast for approx. 30-40 minutes, until the vegetables brown. When ready, season with salt and pepper.
Meanwhile heat water in a kettle. Pour 3 espresso cups of couscous into a bowl. Once the water is boiling, pour 3 espresso cups of water over the couscous and let soak for 10 minutes. It will then be crumbly.
Remove vegetables from the oven and pour over the couscous and serve. The salad tastes great when warm or cold.
No need for a dressing, as the olive oil from the roasted vegetables is sufficient. If you want to add a little more freshness, you can add a bit of fresh lemon juice on top.