Ingredients:
12 ounces couscous
1 lb eggplants
9 tablespoons extra virgin olive oil
3 teaspoons ground cumin
1 lemons
1 clove garlic, finely chopped
seasoning
12 black olives, stoned and roughly chopped
6 tablespoons coriander, chopped
2 ounces pine nuts, toasted
Directions:
Soak the couscous in 9 fluid ounces cold water.
Pre-heat the oven to 200 C Cut the eggplant into 1/4″ slices, cut these in 2 lengthways then cut all across in 1/4″ slices (you should end up with short’chip’-shaped pieces).
Toss in 3 tablespoons of the oil, 2 teaspoons of the cumin and a little seasoning then roast in the oven for 15- 20 mintes, until softened.
Meanwhile, prepare the dressing: zest the lemon, adding the zest to the couscous then juice and add about 1 teaspoon of salt.
Allow to dissolve, then add the garlic plus the remaining cumin and olive oil.
Whisk thoroughly and add to the couscous- this will be partially absorbed.
When the eggplant is cooked, allow to cool a little then stir into the couscous, along with the olives, coriander and pine nuts.
Toss well and serve immediately.
Servings: 4
Time preparation: 25 min.
Time total: 45 min.