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Roast aubergines with giant couscous and tzatziki

Name: Roast aubergines with giant couscous and tzatziki
Prep time: 15 min
Cook time: PT20-25M
Total time: 35 min
Yield: Serves 4
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

By: Jules.mercer@eyetoeyemedia.co.uk
Former acting food editor, delicious.

Published: 7 Jun 21
Updated: 18 Mar 24

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.

Fancy mixing things up at lunchtime? We’ve got plenty more working from home lunch ideas for you to try.

Easy
June 2021

Test kitchen approved

Serves 4
Hands-on time 15 min

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.

Fancy mixing things up at lunchtime? We’ve got plenty more working from home lunch ideas for you to try.

Vegetarian recipes

Nutrition: per serving

Calories: 522kcals
Fat: 28.1g (4.6g saturated)
Protein: 17.4g
Carbohydrates: 46.6g (7.2g sugars)
Fibre: 6.9g
Salt: 1.8g

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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.

Recipe from June 2021 Issue

Nutrition

Nutrition: per serving

Calories: 522kcals
Fat: 28.1g (4.6g saturated)
Protein: 17.4g
Carbohydrates: 46.6g (7.2g sugars)
Fibre: 6.9g
Salt: 1.8g

delicious. tips

Easy swaps: If you’re on a dairy free/vegan diet, serve the aubergines with unsweetened coconut yogurt mixed with a little grated cucumber. If you’re gluten-free, use quinoa instead of couscous and skip the pittas (miso is often gluten-free, but always check).

Pack and go: Put the couscous in a lidded container, dollop on some tzatziki, then top with the aubergines and a little pomegranate molasses. Chill until ready to go.