Eggplant and pepper salad
Ingredients
- Giant couscous
- Juice of 1 lemon
- 1 tbsp olive oil
- 3 eggplants
- 3 red peppers
- Parsley, roughly chopped
- 2 cloves garlic, crushed
- A pinch of cinnamon
- Juice of half a lemon
- 2 tbsp olive oil
- 100g pomegranate seeds
Steps
- Simmer the couscous until tender then drain and mix in olive oil, lemon juice and parsley.
- Cut the eggplant and peppers in half, placing them cut side down on a baking tray and lightly drizzling with oil.
- Bake until the skin is nicely charred.
- Wait until cooled then remove skin from eggplants and peppers and cut into chunks.
- Add the parsley, garlic, olive oil, lemon juice, cinnamon and salt and pepper and give all the ingredients a good mix.