20 |
Serves: people |
INGREDIENTS
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INSTRUCTIONS
- Rinse and dry the aubergine and trim off the stalk. Dice the aubergine and put it in a colander, sprinkle with a pinch of salt to draw the juices.
- Cook the couscous as per packet instructions. When it’s ready, fluff up the grains using a fork.
- Wash and dice the courgettes and halve the cherry tomatoes. Peel and dice the carrot.
- Peel and bash the garlic. Peel and finely chop the shallots. Wash the chilli, deseed and finely chop it.
- Put the oil into a large frying pan with the garlic, onion and chilli. Cook over a medium heat for 3 minutes.
- Add the carrots, courgettes and aubergine. Cook over a medium heat for a further 10 minutes until the vegetables are cooked but still slightly crunchy.
- Turn off the heat and leave the vegetables to cool slightly. Then add the cherry tomatoes.
- In a salad bowl mix the couscous with the vegetables. Scatter the torn basil leaves over the salad and serve.
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