| | Eggplant and couscous salad with yoghurt dressing
Eggplant and couscous salad with yoghurt dressing
09 January 2020
Eggplant and couscous salad with yoghurt dressing 4.3-5 9
  • Calories: 958 kj
  • Fat: 2g
  • Carbohydrates: 6g

How to Make:

  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.
Time for preparing:
10 min.
Servings:
4

Ingredients:

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