Longbench Couscous Salad
Servings: 4
Ingredients
- 1 cup couscous
- ½ cup orange juice
- ½ cup boiling water
- 1 Tbs olive oil
- Handful of baby rocket
- Handful of mint leaves
- 1 medium eggplant
- Handful of cocktail tomatoes
- Olive oil
- Salt and freshly ground black pepper
- ½ cup toasted almond slivers or pine nuts
- ½ red onion thinly sliced
- ½ cup dried currants
- Tomato chutney
- Halloumi cheese cut into 8 thick chunks
Dressing
- 1 cooked beetroot or 2, depending on size
- ¼ cup orange juice
- Pinch cinnamon
- 1 Tbs. your favourite vinegar
- 1 Tbs sugar
- 2-3 Tbs olive oil
Instructions
- Mix couscous with the orange juice, boiling water and 1 Tbs olive oil. Cover and leave for 15 minutes then fluff it up with a fork.
- Preheat oven to 200° C. Line a baking tray with baking paper. Slice the eggplant about one cm thick and arrange on the tray with the tomatoes. Brush them all over with some olive oil and season to taste. Bake for 25 minutes or until the eggplant is evenly browned on both sides. Cut the eggplant slices into long strips.
- To the bowl of couscous add the tomatoes, eggplant, rocket leaves, mint leaves, almonds or pine nuts, onion and dried currants. Divide amongst 4 serving plates. Top each with a dollop of tomato chutney and two pieces of halloumi cheese, panfried until golden. Finish with some beetroot dressing.
- Dressing Place all ingredients in food processor or blender and mix. Add enough olive oil to make a nice consistency.
Notes
Serves 4