Put the couscous in a plastic bowl with a tight-fitting lid then pour 450ml boiling water over it, cover it and steam it for 5 minutes. Loosen the couscous with a fork then mix in the lemon juice, olive oil, herbs and almonds. Season to taste with salt and pepper.
Heat a griddle pan until hot. Brush the brinjal with olive oil and fry on both sides until cooked. Spread Thai pesto on half of the slices, sprinkle with the feta and stack the rest of the slices on top. Serve with the couscous; Bulgarian yoghurt is a delicious accompaniment.Recipe reprinted with permission of Home. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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