Grilled Aubergine Tabbouleh

Name: Grilled Aubergine Tabbouleh
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Universal
Ingredients: 27.0 g Oil; 500 g Eggplants; 160 g Couscous; 200 g Water; 175 g Cucumber; 200 g Cherry tomatoes; 1.5 g Mint; 25.0 g Parsley; For the dressing:; 61.8 g Lemon juice; 72.0 g Coconut yogurt; 30.3 g Tahini; 15.2 g Maple syrup

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A vegan tabbouleh with all the flavours of summer. The coconut and tahini dressing adds a creamy, nutty element to this winning couscous

Category: Salads

Source: www.bbcgoodfood.com

Equipment

	Mixing bowl
	Frying pan

Ingredients

For the dressing:
6.8 g	Oil
125 g	Aubergine
40.0 g	Couscous
50.0 g	Water
43.8 g	Cucumber
50.0 g	Cherry tomatoes
0.38 g	Mint
6.3 g	Parsley
15.5 g	Lemon juice
18.0 g	Coconut yogurt
7.6 g	Tahini
3.8 g	Maple syrup

15:00

10:00

25:00

Instructions

Heat the oil in a frying pan over a medium-high heat and add the aubergine. Cook for 10 mins until soft and cooked through.

Meanwhile, put the couscous in a large bowl and pour over boiling water. Cover with cling film and leave to stand for 5-6 mins. Combine all the ingredients for the dressing and season to taste.

When the couscous has absorbed all the water, fluff it up with a fork. Season and stir in the cucumber, tomatoes and herbs. Add half the dressing and toss to coat. Scatter over the aubergine and drizzle over the rest of the dressing to serve.