Roast aubergines with giant couscous and tzatziki
Roast aubergines then serve with pitta, giant couscous and tzatziki for a filling vegetarian lunch that’s easy to pack up for work or picnics.
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Ingredients
- 2 tbsp miso paste
- A few glugs extra-virgin olive oil
- 3 large aubergines, cut into chunks
- 200g giant couscous (we used wholegrain)
- 100g pitted green olives, chopped
- 4 spring onions, finely sliced
- 100g roasted whole almonds (unsalted), roughly chopped
- ½ tsp chilli flakes (optional)
- 200g tub tzatziki (see Easy Swaps)
- Pomegranate molasses to drizzle
- Toasted pittas to serve
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Method
- Heat the oven to 200ºC fan/gas 7. In a large bowl, mix the miso with a good glug of olive oil, then add the aubergine chunks and toss until evenly coated. Spread the aubergine chunks in a single layer in a large baking tray, then roast for 20-25 minutes until golden and beginning to char. Set aside to cool.
- Meanwhile, cook the couscous according to the pack instructions, then drain and put in a bowl with the olives, spring onions, almonds and chilli flakes, if using. Add a splash more olive oil, season with salt, then toss together.
- Serve the couscous on a platter, topped with the roast aubergine chunks. Drizzle with pomegranate molasses, then serve with the tzatziki and some toasted pittas, if you like.
Nutrition
- 522kcals Calories
- 28.1g (4.6g saturated) Fat
- 17.4g Protein
- 46.6g (7.2g sugars) Carbs
- 6.9g Fibre
- 1.8g Salt
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