Roasted Aubergine Salad with Jeweled Couscous and Pomegranate Glaze
- Vegetarian
- Low Calorie
A delectable roasted aubergine salad, beautifully paired with jewelled couscous and drizzled with a tangy pomegranate glaze.
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Nutrition Per Serving
- Calories 514
- Carbs 100.6g
- Fat 30.1g
- Fibre 14.5g
- Protein 17.6g
- Sugar 18.3g
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0.0 min
Preheat the oven to 180C and boil the kettle to make the stock - you will need 500ml of water per stock cube.
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0.5 min
Juice the lemon and reserve the correct amount.
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1.0 min
Finely chop the fresh mint.
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1.5 min
Peel and chop the orange into small pieces.
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2.5 min
Cut the aubergine into thick rounds.
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3.0 min
Remove the seeds from the pomegranate and set aside in a small bowl. Wash if needed in a colander.
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4.5 min
Slice the red onion into thin wedges.
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5.0 min
Arrange the aubergine and red onion on a baking tray.
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5.5 min
Drizzle with olive oil and sprinkle liberally with 2/3 of the cumin.
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6.5 min
Season with salt and pepper. Place in the oven.
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7.0 min
In a saucepan or frying pan over medium heat, whisk together the cinnamon, remaining cumin, honey, pomegranate juice, oregano and honey.
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8.0 min
In a small bowl combine the cornflour with equal amounts of water.
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9.0 min
When the sauce begins to bubble lower the heat and whisk in the cornflour slurry slowly, until the sauce begins to thicken slightly into a syrupy glaze.
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10.0 min
In another frying pan add the chickpeas and cook until heated through.
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11.5 min
Place the couscous in a bowl and add the hot vegetable stock and lemon juice. Cover tinfoil and set aside to rest.
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12.5 min
Remove the pomegranate glaze from the heat and set aside.
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13.0 min
Remove the chickpeas from the heat.
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13.5 min
Remove the roasted aubergine and red onion from the oven.
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14.0 min
Arrange the aubergine and red onion in an overlapping circle on the serving plates.
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15.0 min
Add the chickpeas to the serving plate.
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15.5 min
Fluff the couscous with a fork.
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16.0 min
Mix the pomegranate seeds and fresh mint into the couscous.
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16.5 min
Distribute the couscous among serving plates and top with orange pieces.
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17.5 min
Drizzle with pomegranate glaze.
Follow the recipe steps below
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