Eggplant and couscous salad with yoghurt dressing

Cooking Salads Eggplant and couscous salad with yoghurt dressing

Garlicky yoghurt and fresh herbs are top taste matches for charred eggplant -- try it in this salad!

Lables: High carb Low fat Low kilojoule Low sodium Low sugar Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat a barbecue grill or chargrill on medium. Place the couscous in a heatproof bowl. Add boiling water. Cover and set aside for 5 minutes to soak. Use a fork to separate the grains.
  2. Meanwhile, spray the eggplant with oil. Cook on chargrill for 5 minutes each side or until tender and golden.
  3. Combine the yoghurt, cold water, sumac and garlic in a bowl until well combined. Season with salt and pepper.
  4. Divide the couscous among serving plates. Top with eggplant, mint and parsley. Drizzle over yoghurt dressing.

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190g couscous
250ml boiling water
6 Lebanese eggplants, halved lengthways
Olive oil spray
130g low-fat Greek-style natural yoghurt
2 tbsp cold water
1/2 tsp ground sumac
Pinch of crushed garlic
1/2 cup fresh mint leaves, torn
1/2 cup fresh continental parsley leaves, torn

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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