Smokey Eggplant Salad & Mint Couscous
with Roasted Almonds & Garlic Yoghurt Dressing
Tonight’s salad is hearty and flavourful, with fluffy couscous, roasted eggplant and mint all tossed together. We’ll mix up a garlicky yoghurt dressing as well for extra pizzazz - drizzle it all over for an extra touch of creamy tartness and sprinkle over some almonds for that much-needed crunch!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 sachet
Vegetable Stock Powder
1
Tomato
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 packet
Mint
1
Eggplant
2
Garlic
1
Lemon
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
2
Radish
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten)
1 packet
Roasted almonds
(Contains: Almond; )
Not included in your delivery
1 drizzle
olive oil
¾ cup
Boiling water
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle.
• Cut eggplant into 1cm chunks.
• Place on a lined oven tray. Sprinkle over paprika spice blend, drizzle with
olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Thinly slice radish. Slice tomato and lemon into wedges. Pick and finely chop mint leaves.
• To a small microwave-safe bowl, add garlic and a drizzle of olive oil and microwave in 10 second bursts until fragrant.
• To a large bowl, add couscous and vegetable stock powder.
• Add the boiling water(see ingredients) and stir to combine. Immediately cover with plate and leave for 5 minutes.
• Fluff up a with fork and set aside.
• In a small bowl, combine mint, Greek-style yoghurt and a splash of water.
Season to taste and set aside.
• When the eggplant is done, add the honey and toss to combine.
• To the couscous, add garlic oil, radish, tomato, mixed salad leaves and a
squeeze of lemon juice. Toss to combine and season to taste.
• Roughly chop roasted almonds.
• Divide couscous salad between bowls. Top with smokey roast eggplant.
• Drizzle over mint yoghurt dressing. Garnish with almonds.
• Serve with any remaining lemon wedges. Enjoy!
