Cous cous with aubergine and feta

We’ve had some gorgeous weather this weekend in the UK and to make the most of it I have spent a lot of time in my garden. I’ve planted out all my seedlings that I have been growing on our window sills and sowed various seeds and some dried peas (for pea shoots, inspired by The edible garden).

We’ve also been eating most of our meals outside including this simple and delicious cous cous salad. I haven’t cooked much couscous over winter for some reason but the sunshine was making me crave this summer cous cous dish with feta, sun dried tomatoes, olives and pesto. I couldn’t find any olives or pesto in my cupboards but I was determined to have cous cous for lunch. In the end I combined an aubergine with feta and couscous and flavoured it with some dried oregano and fresh mint from the garden. The end result was a simple yet delicious lunch and a much needed change from sandwiches.

Cous cous with aubergine and feta
Serves 2

• 100g cous cous
• 100ml hot chicken stock
• 1 Aubergine, sliced into 1cm thick disks
• Olive oil
• Dried oregano
• 100g Feta, cut in to 1cm cubes
• Handful of fresh mint, roughly chopped
• Salt and pepper

1. Heat a griddle pan over a high heat.
2. Pour the hot stock over the cous cous in a large bowl, cover with a clean tea towel and leave for 5-10 minutes.
3. Sprinkle a good amount of dried oregano over the aubergine slices and brush with olive oil.
4. Once the griddle is hot add a layer of aubergine slices. Cook until chargrilled and softened. Use tongs to turn the slices over and repeat on the other side. Remove the aubergine slices and put to one side whilst you griddle the rest.
5. Once all the aubergine is cooked, chop roughly in to slices (or leave whole if you prefer).
6. Fluff up the couscous with a fork.
7. Crumble half the feta in to the cous cous and add the remaining half as cubes for texture.
8. Add the aubergine slices and fresh mint. Stir to mix well.
9. Season to taste, serve whilst still warm.