Name: Couscous and antipasto salad
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 1 1/2 cup (300g) couscous; 310 gram jar grilled eggplant, drained, 2 tbsp oil reserved; 1/2 lemon, grated rind and juice; 1 tablespoon moroccan seasoning; 1 1/2 cup (375ml) boiling water; 75 gram baby rocket; 200 gram jar semi-dried tomatoes, drained; 250 gram tub tzatziki

Couscous and antipasto salad

This Moroccan spiced couscous and rocket salad is the perfect vegetarian dish for any time of the week. Topped with char-grilled antipasto vegetables and zesty tzatziki, it is a winning meal for the whole family to enjoy.

Serves 4

Prep

Ingredients

1 1/2 cup (300g) couscous

310 gram jar grilled eggplant, drained, 2 tbsp oil reserved

1/2 lemon, grated rind and juice

1 tablespoon moroccan seasoning

1 1/2 cup (375ml) boiling water

75 gram baby rocket

200 gram jar semi-dried tomatoes, drained

250 gram tub tzatziki

Method

1.Place couscous in a heatproof bowl. Stir in strained reserved oil, lemon juice and rind, and moroccan seasoning. Pour over boiling water and stir to combine. Cover with plastic wrap and stand 5 minutes. Fluff up couscous with a fork and season to taste. Fold through rocket.

2.Divide couscous between plates. Top with eggplant, tomatoes and tzatziki to serve.

Women's Weekly Food