A vegan tabbouleh with all the flavours of summer. The coconut and tahini dressing adds a creamy, nutty element to this winning couscous
Prep:15 mins
Serves 2
2 tbsp garlic-infused oil1 large aubergine, diced160g couscous½ cucumber, diced200g cherry tomatoes, halvedsmall pack mint, roughly choppedsmall pack parsley, roughly chopped
STEP 1Heat the oil in a frying pan over a medium-high heat and add the aubergine. Cook for 10 mins until soft and cooked through.STEP 2Meanwhile, put the couscous in a large bowl and pour over 200ml boiling water. Cover with cling film and leave to stand for 5-6 mins. Combine all the ingredients for the dressing and season to taste.STEP 3When the couscous has absorbed all the water, fluff it up with a fork. Season and stir in the cucumber, tomatoes and herbs. Add half the dressing and toss to coat. Scatter over the aubergine and drizzle over the rest of the dressing to serve.
