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Roast aubergines with giant couscous and tzatziki
- Published: 7 Jun 21
- Updated: 18 Mar 24
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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Fancy mixing things up at lunchtime? We’ve got plenty more working from home lunch ideas for you to try.
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
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
- 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.
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