Name: Couscous and vegetable salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 1 1/2 cup (375ml) boiling water; 310 gram jar grilled eggplant, drained, plus one tablespoon oil reserved and strained; 200 gram jar roma dried tomatoes, drained, plus one tablespoonn oil reserved and strained; 1 tablespoon moroccan seasoning; 1/2 lemon, rind grated, juiced; 1 1/2 cup (300g) couscous; 75 gram baby rocket; dollop of tzatziki, to serve

Ingredients

1 1/2 cup (375ml) boiling water

310 gram jar grilled eggplant, drained, plus one tablespoon oil reserved and strained

200 gram jar roma dried tomatoes, drained, plus one tablespoonn oil reserved and strained

1 tablespoon moroccan seasoning

1/2 lemon, rind grated, juiced

1 1/2 cup (300g) couscous

75 gram baby rocket

dollop of tzatziki, to serve

Method

1.Combine boiling water, oil from vegetables, seasoning, lemon rind and juice in a large bowl. Stir in couscous and set aside, covered, for 3 minutes. Fluff up with a fork and season. Fold through rocket.

2.Serve couscous topped with roasted vegies and a dollop of tzatziki.

Women's Weekly Food