Middle Eastern couscous salad


Ingredients 25
Servings 6
Time

Ingredients

  • GARLIC
  • 15
    ml
    butter
  • 15
    ml
    olive oil
  • 10
    small garlic cloves, peeled
  • 15
    ml
    brown sugar
  • 10
    ml
    sherry vinegar
  • SALAD
  • 10
    ml
    each ground cumin and ground coriander
  • 2
    ml
    crushed cried chilli
  • 5
    ml
    salt
  • 30
    ml
    chopped fresh coriander
  • olive oil
  • 500
    ml
    aubergine chunks
  • 2
    red sweet peppers, seeded, sliced and sautéed until tender
  • 500
    ml
    couscous
  • fresh coriander
  • DRESSING
  • 200
    ml
    olive oil
  • 30
    ml
    soy sauce
  • 1
    ml
    minced ginger
  • 1
    lemon, grated peel and juice
  • 5
    ml
    honey
  • 1
    orange, juice
  • salt and milled pepper
  • 30
    ml
    chopped fresh coriander
 

Method

 
GARLIC: Heat butter and oil. Add garlic cloves and cook over moderate heat until pale gold, above 5 minutes. Add sugar and vinegar and cook slowly until cloves are soft, golden and slightly sticky. Set aside. SALAD: Mix spices, chilli and salt together and add enough oil to form a runny paste. Pour over brinjal chunks and toss to coat well. Place on a baking sheet and bake at 200 ºC until flesh is tender and skins are golden and crisp. Remove from oven and cool slightly. Cook couscous according to packet instructions. Toss salad ingredients together. DRESSING: Whisk ingredients together and drizzle over salad. Garnish with lots of fresh coriander. This dish is best served slightly warm or at room temperature.
 

Read more on: bake
 

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