Grilled Aubergine and Peach Couscous

The summery sweetness of flat peaches combines beautifully with aubergines and other goodies in this delicious couscous salad.

Serves 2.

Note: Grill the halloumi right before you’re going to eat, it tastes so much better fresh from the pan!

Ingredients: 150g cherry tomatoes, 2 baby aubergine, 1 flat peach, small bunch of flat and curly parsley.

Larder: 100g couscous, juice of 1 lemon, 5 tbsp olive oil, salt, 150g halloumi, dollop of yoghurt.


  • Preheat the oven to 200 degrees C.
  • Slice the aubergines into ½ cm thick circles. Slice and chop the peach into 1-2cm chunks. Place peach and aubergine pieces on a baking tray, drizzle with olive oil and sprinkle aubergines with salt. Roast for about 15 mins or until soft.peaches and aubergine 1600px
  • Finely chop the curly and flat parsley and quarter the tomatoes. Place in a salad bowl.
  • Place the couscous in a bowl and pour 175 ml of boiling water/stock to cover the couscous. Cover with clingfilm or a plate and leave to stand for about 5 minutes. Then stir with a fork and add to the salad bowl, mixing the couscous with the tomatoes and parsley.couscous and salad
  • Slice the halloumi into ½cm slices. Grill in the oven, or fry in a pan, until golden on both sides.halloumi cookinggrilling halloumi
  • Make a dressing by combining juice of 1 lemon, 5 tbsp olive oil and a pinch of salt and pepper. Add to the salad and mix.
  • When aubergines and peaches are soft and starting to crisp around the edges, remove from the oven.
  • Serve couscous and tomatoes with halloumi, aubergine and peaches piled on a plate with an optional dollop of yogurt on the side and more lemon or seasoning to taste.

Moroccan Couscous

The sweet and savoury combinations of cinnamon roast veg, fresh mint and dates is irresistible in this dish. Chop it all up and pop it in the oven: it couldn’t be simpler!

Ingredients: 2 shallots, 2 cloves of garlic, 1 romero or bell pepper, 1/2 a sweet potato, 1 courgette, 2 dates, small bunch or sprig of mint.

From the larder: 140g couscous, 1 tbsp honey, cinnamon, 2 dollops of plain yoghurt (optional: 2 salmon fillets).


  • Preheat oven to 200 degrees C.
  • Roughly chop the shallots, garlic & pepper and chop the sweet potato & courgette into small chunks.
  • Place the veg in a roasting tin, drizzle with olive oil and honey, and mix in a pinch of cinnamon.chopped veg ready to roast 600px
  • Season with salt and pepper and roast for 20 minutes or until soft.
  • If using salmon, place the salmon on top of the veg for the last 7-10 minutes of roasting.
  • When veg is almost cooked, prepare the couscous. Place in a bowl and pour over double the volume of freshly boiled water. Cover and leave to stand for 5 minutes. For added flavour stir in half or quarter of a stock cube.
  • Chop the dates and mint and add to the couscous when it’s and mint couscous 600pxroasted veg 600px
  • When veg (and salmon if using) is ready, remove from the oven, and serve on top of the couscous along with a dollop of yoghurt.