Pack and go
Put the couscous in a lidded container, dollop on some tzatziki, then top with the aubergines and a little pomegranate molasses. Chill until ready to go.
1 VEGGIE RECIPE Roast aubergines and giant couscous with tzatziki
Good for free-from diets
PHOTOGRAPHS: CLARE WINFIELD. FOOD STYLING: JESS MEYER. STYLING: TONY HUTCHINSON
Serves 4
Hands-on
time 15 min
Oven
time 20-25 min
EASY SWAPS
If you’re on a dairy free/vegan diet, serve the aubergines with unsweetened coconut yogurt mixed with a little grated cucumber. If you’re gluten-free, use quinoa instead of couscous and skip the pittas (miso is often gluten-free, but always check).
• 2 tbsp miso paste
•A few glugs extra-virgin olive oil
• 3 large aubergines, cut into chunks
• 200g giant couscous (we used wholegrain)
• 100g pitted green olives, chopped
• 4 spring onions, finely sliced
• 100g roasted whole almonds (unsalted), roughly chopped
• ½ tsp chilli flakes (optional)
• 200g tub tzatziki (see Easy Swaps)
• Pomegranate molasses to drizzle