Smokey Eggplant Salad & Mint Couscous
with Slivered 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 and an extra touch of creamy tartness. And don’t forget to 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
(Contains: Soy, Wheat, Gluten, May contain traces of allergens; )
1 packet
Slivered 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 eggplant 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, heat a large frying pan over medium-high heat. Toast
slivered almonds, tossing, until golden, 2-3 minutes. Set aside.
• 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 (3/4 cup for 2 people / 11/2 cups for 4 people) and stir
to combine. Immediately cover with plate and leave for 5 minutes. Fluff up
with fork and set aside.
• In a small bowl, combine mint, Greek-style yoghurt and a splash of water. Season to taste with salt and pepper and set aside.
• When 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.
• Divide couscous between bowls.
• Top with smokey roast eggplant. Drizzle over mint yoghurt dressing.
• Sprinkle with slivered almonds and serve with any remaining lemon wedges. Enjoy!
