Tangy couscous salad
Throw together a deliciously tangy and superhealthy couscous salad in just 10 minutes
Aubergine melts
Serves 4
Easy
Prep:
Cook:
Choose a glossy, plump aubergine to make this warming vegetarian main course
Skip to ingredients
- 3 tbsp olive oil
- 2 aubergineshalved lengthways
- 4 tomatoes
- 1 x ball mozzarelladrained
- handful basil leaves
Nutrition: per serving
- kcal213
- fat17g
- saturates6g
- carbs7g
- sugars6g
- fibre4g
- protein9g
- salt0.41glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Drizzle the oil over the aubergine and bake in the oven for 25 mins until softened. Meanwhile, slice the tomatoes and mozzarella, then arrange on top of the aubergine. Return to oven for another 5 mins or until the cheese has melted. Scatter over some basil leaves. Serve with couscous and green salad.
