This salad made an excellent side dish for a BBQ we had and by all accounts, everyone enjoyed this flavoursome salad. Will definitely be making it again in the not too distant future...
*Taken from the Murdoch publication 'Tossed'*
Ingredients
185g (1 cup) instant couscous
200 ml olive oil
1 onion, halved and sliced
1 eggplant (aubergine)
3 tsp ground cumin
1 1/2 tsp garlic salt
1/4 tsp ground cinnamon
1 tsp paprika
1/4 tsp ground cloves
50g butter
2 1/2 large handfuls parsley, finely chopped
zest of 1 lemon
2 tbs capers, rinsed and drained
Method
Put the couscous in a large bowl and add 375ml (1 1/2 cups) boiling water. Leave for 10 minutes, then fluff up with a fork.
Heat 2 tbs of the oil in a large frying pan and gently cook the onion for 8-10 minutes, or until nicely browned. Remove with a slotted spoon, leaving the oil in the pan.
Cut the eggplant into 1cm thick slices, then into quarters and place in a large bowl. (I cut my eggplant into about 1cm cubes)
Mix the cumin, garlic salt, cinnamon, paprika and cloves in a small bowl with 1/2 tsp of salt, then sprinkle over the eggplant, tossing to coat well.
Heat the remaining oil in the frying pan over medium heat. Add the eggplant and cook, turning once, for 20-25 minutes, or until browned. Removed from the pan and allow to cool.
In the same pan, melt the butter, then add the couscous and gently cook for 2-3 minutes. Stir in the onion, eggplant, parsley, lemon zest and capers and take off the heat. Cool to room temperature before serving.
Serves 4 as a side salad.
*Taken from the Murdoch publication 'Tossed'*
Ingredients
185g (1 cup) instant couscous
200 ml olive oil
1 onion, halved and sliced
1 eggplant (aubergine)
3 tsp ground cumin
1 1/2 tsp garlic salt
1/4 tsp ground cinnamon
1 tsp paprika
1/4 tsp ground cloves
50g butter
2 1/2 large handfuls parsley, finely chopped
zest of 1 lemon
2 tbs capers, rinsed and drained
Method
Put the couscous in a large bowl and add 375ml (1 1/2 cups) boiling water. Leave for 10 minutes, then fluff up with a fork.
Heat 2 tbs of the oil in a large frying pan and gently cook the onion for 8-10 minutes, or until nicely browned. Remove with a slotted spoon, leaving the oil in the pan.
Cut the eggplant into 1cm thick slices, then into quarters and place in a large bowl. (I cut my eggplant into about 1cm cubes)
Mix the cumin, garlic salt, cinnamon, paprika and cloves in a small bowl with 1/2 tsp of salt, then sprinkle over the eggplant, tossing to coat well.
Heat the remaining oil in the frying pan over medium heat. Add the eggplant and cook, turning once, for 20-25 minutes, or until browned. Removed from the pan and allow to cool.
In the same pan, melt the butter, then add the couscous and gently cook for 2-3 minutes. Stir in the onion, eggplant, parsley, lemon zest and capers and take off the heat. Cool to room temperature before serving.
Serves 4 as a side salad.
No comments:
Post a Comment