This fresh pearl couscous salad is delicious for hot summer days! Moreover, it is the ideal way to get enough vegetables while barbecuing.
Eggplant has a firm structure, which makes it very easy to grill it on the barbecue. Just marinate in a homemade orange-honey sauce and the barbecue party can begin!
Ingredients
for 4 people
- 2 aubergines
- 250 g pearl couscous
- 250 g cherry tomatoes
- ½ cucumber
- 10 g mint
- 1 vegetable stock cube
for the aubergine marinade
- 1 orange juice (1 dl juice and grated zest)
- 3 tbsp honey
- 1 garlic clove, chopped
- 1 small onion, finely chopped
- 0.5 tsp thyme, finely chopped
Preparation method
- Remove the ends of the aubergines. Cut each aubergine lengthwise into 8 slices. Brush with olive oil and sprinkle with salt to taste.
- Grill the aubergine slices until brown all over and continue cooking on the side (indirect heat) of the BBQ and/or close the lid of the BBQ.
- Mix the ingredients of the aubergine marinade in a pan and bring to a gentle boil. Reduce by half. Pour the sauce over the cooked aubergine wedges.
- Prepare the pearl couscous according to the instructions on the package, but before adding it to the pearl couscous, mix the water with the vegetable stock cube first.
- Halve the cherry tomatoes, halve the cucumber twice lengthwise and then cut into slices. Finely chop the mint.
- Mix the soaked pearl couscous with the cherry tomatoes, cucumber and mint in a bowl and serve with the aubergine slices.
Hint: Isn't it barbecue weather? You can also prepare the aubergine in the grill pan, frying pan or in the oven!
Recipe and image:Purple Pride
