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Mediterranean couscous salad

Ingredients 12
Servings 4


  • 400
  • 45
    olive oil
  • 3
    garlic cloves, sliced
  • 1
    small aubergine, cubed
  • 1
    red sweet pepper, seeded and chopped
  • 1
    green sweet pepper, seeded and chopped
  • 4
    small baby marrows, sliced
  • 1
    bunch spring onions, chopped
  • 8
    cherry tomatoes, halved
  • 1
    English cucumber, chopped (optional)
  • vinaigrette dressing as needed
  • 1
    bunch fresh basil, chopped


Cook couscous according to packet instruction and set aside. Meanwhile, heat garlic in a large heavy-based pan. Add brinjal and cook for 5 minutes. Add peppers and cook for a further 5 minutes. Lastly, add baby marrows and stir-fry until just cooked. (Vegetables should be cooked through but still firm to be touch.) Allow to cool. Mix cooked vegetables, pan juices, spring onions, tomatoes and cucumber into couscous. Toss well and drizzle liberally with vinaigrette dressing. Serve at room temperature and, just before serving, stir in basil and drizzle with a little extra vinaigrette as couscous absorbs liquid quite quickly.

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