Aubergine and Tahini Giant Couscous Salad Recipe
Serves
2
Ingredients
- 200g cherry tomatoes, quartered
- 1 shallot, very finely sliced
- 1tsp ground cumin
- ½tsp ground cinnamon
- 2 pinches of salt, plus extra for salting
- 100g giant couscous
- 300ml boiling water
- pinch of saffron threads or turmeric
- 2 aubergines, cut into 1-cm thick slices
- olive oil, for frying
- 80g rocket or watercress
- small bunch of mint, chopped
- small bunch of flat-leaf parsley, chopped
- 30g flaked almonds, toasted
- sumac, to garnish
For the tahini dressing
- 2tbsp tahini
- 1 small garlic clove, finely chopped
- 2tbsp lemon juice
- ½tsp sugar
- approximately 4tbsp hot water
- salt
Method
Put a kettle on to boil.
Put the tomatoes into a mixing bowl with the shallot, cumin, cinnamon and a pinch of salt and mix together. Set aside to macerate while you get everything else ready.
Place the couscous in a saucepan with the saffron and a pinch of salt. Tip in the measured boiling water and stir. Simmer over a very gentle heat, stirring from time to time, for about 10 minutes or until cooked – check the packet, as cooking times may vary. The liquid should all be absorbed – add a dash more hot water if it looks as though the couscous is drying out. Spread out the cooked couscous on a plate and allow to cool.
While the couscous cooks, start cooking the aubergines. Lightly salt each side of each slice. Heat some olive oil in a large frying pan, add the aubergine slices and cook for 5–10 minutes, until golden on both sides and cooked through – you may need to do this in batches. You’re going to use more oil than you think as the aubergine soaks it up like a sponge as it cooks. Alternatively, cook the seasoned slices on an un-oiled griddle pan until nicely char marked. Mix with olive oil and finish in a medium oven for 10 minutes to cook through. Set aside.
To make the dressing, mix the tahini, garlic, lemon juice and sugar in a bowl. As you whisk, gradually add the measured hot water, adding more if needed, until the mixture reaches a yogurt-like consistency. Season well with salt.
Mix the couscous and salad leaves into the bowl with the tomatoes. Transfer the mixture to a large serving plate and tuck in the aubergine slices here and there. Artistically streak the dressing over the top and garnish with the herbs, almonds and a dusting of sumac. Serve straight away.
Recipe courtesy of Dirty Vegan by Matt Pritchard, published by Mitchel Beazley
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