Smokey Eggplant & Pearl Couscous
with Capsicum Relish & Feta
This vegetarian-friendly salad is hearty and bursting with flavour - it’s a true showstopper! Roasted eggplant in a smokey spice blend brings depth, while sweet bursts of currants add a little magic to every bite. Topped with creamy crumbles of feta and a tangy capsicum relish, it’s a feast for the senses and a celebration on your plate!
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
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1 packet
Goat Cheese
(Contains: Milk; )
2
Eggplant
1 packet
Mixed Salad Leaves
1 sachet
Kiwi Spice Blend
1
Lemon
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
1 packet
Snacking Tomatoes
1
Radish
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Cut eggplant into quarters lengthways, then deeply score the flesh to make a criss-cross pattern. • In a medium bowl, combine Kiwi spice blend and a generous drizzle of olive oil. Add eggplant and rub with spice mixture. • Place eggplant on a lined oven tray, drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, heat a medium saucepan over medium-high heat with a drizzle of olive oil. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes.
• While the couscous is cooking, halve cherry tomatoes. • Thinly slice radish. • Zest lemon to get a pinch, then slice into wedges.
• Drain and return couscous to the pan, along with a drizzle of olive oil and a generous pinch of salt. Add lemon zest and currants, then stir to combine.
• In a large bowl, combine couscous, tomatoes, radish, mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide pearl couscous salad between bowls. Top with smokey eggplant. • Dollop with chargrilled capsicum relish and crumble over feta (see ingredients) to serve. Enjoy!
