A colourful side dish to serve with lamb kofte, and the leftovers make a fab packed lunch
Prep:10 mins
Serves 6
1 sliced aubergineolive oil250g cherry tomatoes250g giant couscous3 tbsp lemon juice1 finely chopped small red onion175g crumbled feta cheesesmall handful roughly chopped basil leaves
STEP 1Heat oven to 200C/180C fan/gas 6. Place the sliced aubergine in a roasting tray, drizzle with 1 tbsp olive oil and roast for 5 mins. Add the cherry tomatoes and roast for 15 mins more.STEP 2Boil the giant couscous for 6-8 mins or until tender. Meanwhile, combine 2 tbsp olive oil with the lemon juice and finely chopped small red onion.STEP 3Drain couscous and mix with dressing, crumbled feta and roasted veg. Serve with a small handful roughly chopped basil leaves on top.
