Couscous salad vegetarian

Preparation – 15 minutes

Place the couscous in a bowl and add a dash of oil from the jar of sun-dried tomatoes, along with some salt and pepper. Pour boiling water over the couscous and cover with cling film.

The couscous will absorb all the water and be ready within 5 minutes. Stir it every now and then. Peel the sweet potato and cut brunoise (cubes). Dice the shallot and garlic clove as finely as possible.

Heat a splash of olive oil in a frying pan and sauté the sweet potatoes for a few minutes. Add the shallot and garlic and sauté until the sweet potato cubes are cooked through (this takes about 8 minutes).

Season with salt and pepper. Cut the aubergine into long slices. Pour some olive oil into a small bowl and baste the aubergine slices using a silicone brush.

Heat the griddle pan and grill the aubergine on both sides until golden brown. Sprinkle immediately with plenty of (sea) salt.

Finishing the couscous salad – 5 minutes

Stir the couscous, again, to remove any lumps. Taste and season with salt and pepper. Share the couscous between 2 plates, then top with the sautéed sweet potato and the griddled aubergine.

Slice a few sun-dried tomatoes into small strips and halve the cherry tomatoes; scatter them over the salad. Add a handful of rocket and squeeze some lemon juice over the couscous salad.

Finish with a dash of extra oil from the sun-dried tomatoes. Enjoy your meal!