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BBQ recipe:pearl couscous salad with orange and grilled aubergines

BBQ recipe:pearl couscous salad with orange and grilled aubergines

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

  1. Remove the ends of the aubergines. Cut each aubergine lengthwise into 8 slices. Brush with olive oil and sprinkle with salt to taste.
  2. 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.
  3. 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.
  4. 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.
  5. Halve the cherry tomatoes, halve the cucumber twice lengthwise and then cut into slices. Finely chop the mint.
  6. 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