Do you get tired of leafy salads? I do. Sometimes I want a bit more bite in my salad, a bit more crunch. Do you know what I mean? Well this is a no lettuce salad with warm grilled veggies and slightly melted feta cheese. The giant couscous gives it a lovely nutty crunch which really livens it up. And it’s whole wheat so a good source of fibre.
This is the first time I’ve cooked giant couscous and I love it! My little girl loved it too, maybe it’s something to do with it being “giant” couscous.
It works great in a salad and it’s also good with grilled fish or chicken. Frying the couscous first for a few minutes does give it more flavour I think however, if you want to shorten the cooking time you could add it to a pan of boiling (low sodium) stock and cook for about 6-8 minutes until it’s soft, drain and serve.
Yield: 2 (easily doubles up to serve more)
Prep Time: 20 mins Cook time: 2o mins
100g Wholewheat Giant Couscous
1 large Courgette
1 small Aubergine
4 Spring Onions (sliced)
100g Pomegranate Seeds
Coconut Oil (or olive oil)
Extra Virgin Olive Oil
2tbs Extra Virgin Olive Oil
1tbs Balsamic Vinegar
Pinch of Salt
- Prep the vegetables – Slice the courgette on a slant about 1cm thick, slice the aubergine into rounds to the same thickness.
- Make the dressing – whisk the dressing ingredients together, set aside.
- Make the couscous – fry the couscous in 1 tsp of coconut oil (or olive oil if you prefer) for 2-3 minutes then add 200ml of cold water, stirring all the time until all the water is absorbed.
- Grill the vegetables – heat a griddle pan to hot, rub some olive oil on the vegetables first and then grill. I grilled the aubergine first as it takes a little longer.
- When the couscous is cooked pop it into a large bowl, add the grilled vegetables, pomegranate seeds and spring onions, crumble in the feta and mix gently.
- Top with the dressing and a good squeeze of lemon juice.