Beat the summer heat with this vibrant pearl couscous salad, bursting with fresh vegetables and perfectly grilled aubergines. It's an expert-approved way to load up on veggies during your next barbecue.
Aubergines' firm texture makes them a grilling superstar. Marinate in our zesty homemade orange-honey sauce, and your BBQ will be a hit.
Ingredients
For 4 servings
- 2 aubergines
- 250 g pearl couscous
- 250 g cherry tomatoes
- ½ cucumber
- 10 g mint
- 1 vegetable stock cube
For the aubergine marinade
- Juice of 1 orange (100 ml juice and grated zest)
- 3 tbsp honey
- 1 garlic clove, chopped
- 1 small onion, finely chopped
- 0.5 tsp thyme, finely chopped
Preparation Method
- Trim the ends from the aubergines and slice each lengthwise into 8 pieces. Brush with olive oil and season with salt.
- Grill the slices until browned on all sides, then finish cooking on indirect heat or with the BBQ lid closed.
- Combine marinade ingredients in a pan, bring to a simmer, and reduce by half. Drizzle over the grilled aubergine slices.
- Cook the pearl couscous per package instructions, using water mixed with the vegetable stock cube.
- Halve the cherry tomatoes. Quarter the cucumber lengthwise, then slice. Finely chop the mint.
- Toss the cooked couscous with tomatoes, cucumber, and mint. Serve alongside the marinated aubergines.
Tip: No BBQ? Grill the aubergines in a grill pan, skillet, or oven for the same delicious results.
Recipe and image: Purple Pride
