Couscous Salad with Zucchini, Eggplant, Feta
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g couscous
- 1 teaspoon vegetable stock, instant
- water
- 2 zucchini
- 2 eggplant (s)
- 200 g feta cheese
- 2 medium onion (s), diced
- some oil, for frying
- some tomato (s), dried, pickled in oil
- Mint
- salt and pepper
For the dressing:
- 5 tablespoon olive oil, mild
- 3 tablespoon balsamic vinegar, light
- a bit salt
- some pepper, freshly ground
- 1 clove garlic, pressed
- 2 tomato (s), diced
- some mint
Print Recipe
Pin Recipe Instructions
- Mix the couscous with the vegetable broth, pour boiling water over it according to the instructions on the packet and let it soak.
- Halve the zucchini and eggplant lengthways and cut into slices. Put the aubergine slices in a bowl, mix with salt and let steep. Pour off the leaked liquid, squeeze out the aubergines a little, pat dry.
- Fry the zucchini and aubergines in oil in portions, browning them lightly. Drain on kitchen paper.
- Cut the onions into strips, sauté briefly in oil.
- Mix or shake the ingredients for the dressing well, except for the tomatoes. Cut a few leaves of mint into strips, add them together with the diced tomatoes and let them steep for a while.
- Stir up the couscous, add the vegetables, if you like, cut some pickled tomatoes into fine strips and add them. Put the dressing on top and mix everything well. Let it steep a little before serving.
- Arrange on plates and spread crumbled or diced sheep cheese over them. Sprinkle with mint leaves, cut into strips, and garnish with whole leaves.
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