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Aubergine couscous salad
Fácil
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- TheMealDB
- Preparation time
- Flexible
- Servings
- 3 (estimated)
Nutrition facts
- Protein13 %14 g
- Carbs44 %48 g
- Fat43 %21 g
The percentage shows how much of the calories each macronutrient provides.
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Calories | 437 kcal | 113 kcal |
| Protein | 14 g | 3.6 g |
| Carbs | 48 g | 12.4 g |
| Fat | 21 g | 5.4 g |
One serving is about 388 g of raw ingredients; values per 100 g are based on that weight.
Estimated from the ingredient list · Values may vary depending on cooking method and product brand.
Guide indicators
- Estimated difficulty13/100
- Recipe completeness40/100
- Nutrition reliability
- High
Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.
Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).
Summary
Vegetarian - Turkish
Ingredients
- 3 tablespoons Olive oil
- Lemon (Juice of 1/2)
- handfuls Mint
- 1 Aubergine (sliced)
- 200 g Cherry Tomatoes
- 140 g Couscous
- 225 g Vegetable Stock
- 100 g Goats Cheese
Instructions
Heat grill to high. Put the aubergine on a baking sheet, brush with oil and season. Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.
Meanwhile, tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins. Mix the tomatoes, mint, goat’s cheese and remaining oil together. Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.
Videos and links
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