COUS COUS SALAD WITH YOGURT & HARISSA

Prep/Cooking Time: 30-45 Minutes

Ingredients

Instructions

Place the cous cous in a mixing bowl and add to it the vinegar and olive oil
Pour in the boiling water and stir well
Cover the bowl with cling film and leave to stand
Wash and remove the peel and stem from the eggplant, red onion & Garlic
Cut the eggplant into 3" long angled pieces
Cut the onion around the same size
Smash the garlic and place on a baking sheet along with the eggplant and onion pieces
Drizzle with olive oil and season with salt and pepper
Place in a pre-heated oven at 220c
Cook until the edges of the eggplant begin to blacken
Remove from the heat and leave to cool
Once the cous cous has cooled break and fluff with a fork
Spoon into a small mixing bowl the cous cous
Add to the bowl the roasted eggplant & onion
Add a generous amount of torn cilantro (stalks included)
Add a squeeze of lemon juice and mix well, season to taste
Spoon the salad onto a plate and top with a spoon of yogurt
Add a spoon of harissa over the top and sprinkle with toasted pine nuts