Harissa Roasted Aubergine with Couscous & Feta Salad

Recently I have been experimenting with vegetarian meals in a bid to cut down on my meat consumption. I could never totally give up meat – i value the protein, nutritional content and my roast dinners too much but am trying to have at least 2 veggie days per week especially on days when i dont exercise.

Aubergines are an excellent aource of vitamin C – good for healthy skins and cells and wound healing. Aubergines also contain Vitamin K and B6 which are needed for healing, healthy blood cells and energy.

This meal was made up of food needing to be eaten from fridge and stuff already in the cupboard and was quick, easy, light and very tasty. It was also surprisingly filling so if you are looking for a light dinner give this a go.

Serves 1
1 Aubergine
1tbsp olive oil
1tbsp harissa
1tsp honey or agave
1tsp lemon juice
60g Couscous (bulgar or quinoa would also work)
20g Feta – cubed
Handful of Greens – i used tenderstem broccoli, asparagus and runner beans
Handful of pomegranate seeds

Halve the aubergine and score the flesh with a knife into criss-cross pattern. Mix together the olive oil, harissa, lemon juice and honey and generously  brush over the flesh of the aubergine. Place in the oven at 180degs for 25 minutes or until softened. To assemble the salad, cook the couscous to instructions – I usually cover with boiling water and leave for 5 minutes until cooked through. Steam any greens that you are using. Simply mix the grains, greens, feta and pomegranate seeds adding a little lemon juice, oregano and sumac for extra zing and flavour.
Serve with the aubergine on top for a tasty, healthy, vegetarian dinner.

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