Couscous salad

Ingredients

- 250 grams of couscous

- 300ml (vegetables/bones) stock

- 400 grams of snack tomatoes

- 50 grams of flat-leaf parsley

- 1 cucumber

- 200 g feta

- Dash of olive oil

- Pp 1/2 eggplant

- Pomegranate seeds

Dressing

- Dash of olive oil

- 2 tsp white tahini

- Dash of apple cider vinegar

- Dash of maple syrup

- Pepper and salt

Preparation method

1. Place the couscous in a bowl or bowl and sprinkle with some salt to taste.
2. Sprinkle some olive oil and filtered water over it and mix well with the couscous with some salt, oil and water. The couscous will look a bit glassier (just like when preparing risotto).
3. If necessary, sprinkle some more water over it and mix well again.
4. Pour the couscous into a colander and steam the couscous for about 15 minutes over a pan of boiling stock.
5. After the couscous has steamed thoroughly, remove the pan from the heat. Pour the couscous into the bowl.
6. While we let the couscous cool, we will prepare the eggplant and the rest of the salad.
7. Preheat the oven to 240°C.
8. Halve the aubergines with stem lengthwise.
9. Make crosswise slits in the flesh, but leave the skin intact.
10. Make a dressing with some olive oil and herbs.
11. Place the eggplants, cut side up, on a baking tray lined with baking paper. Divide the dressing over the eggplant halves.
12. Roast in the oven for approx. 30 minutes.
13. Then finely chop the cucumber, parsley and tomatoes and add them to the cousocus.
14. Place the eggplant on the salad and sprinkle it with some feta and pomegranate seeds.
15. Then finish the salad with the dressing and enjoy!