Ingredients Jump to Instructions ↓

  1. 4 1 cup/150 g precooked couscous

  2. 2 medium zucchini/courgettes

  3. 1 eggplant/aubergine

  4. salt and freshly ground black pepper to taste

  5. 4 tbsp extra-virgin olive oil

  6. 1 tbsp white wine vinegar

  7. 4 oz /125 g Feta cheese

  8. 2 tbsp finely chopped mint

  9. 2 tbsp finely chopped chives

Instructions Jump to Ingredients ↑

  1. Method :

  2. Prepare the couscous according to the instructions on the package.

  3. Thinly slice the zucchini and eggplant lengthwise. Grill the vegetables in a grill pan for about 10 minutes, or until tender.

  4. Dice the grilled vegetables and season with salt and pepper. Drizzle with the oil and vinegar.

  5. Place the couscous in a bowl with the vegetables, Feta, mint, and chives. Toss gently. Refrigerate for 1 hour.

  6. Cut the tops off the tomatoes and use a teaspoon to hollow out the insides.

  7. Sprinkle the tomatoes lightly with salt and pepper and let stand upside down for 30 minutes to drain.

  8. Fill with the couscous mixture. Serve at room temperature.


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