Jacinta made a "Moroccan Couscous Salad with Grilled Aubergine & Feta". I have recorded the recipe here for you to try. The first step was to brush with oil & grill the thinly sliced aubergines or eggplants as we call them in the states.
Next she cooked the large pearl couscous in vegetable stock & then drained it.
The dressing consisted of the juice of one lemon, 1 tbsp rad el hanout (a Moroccan spice mixture), 1 tbsp cumin seeds, toasted & ground & 2 tbsp of extra virgin olive oil.
Mix sauce together, then add the couscous & 1 can chick peas drained & rinsed with 1/4 cup fresh mint leaves finely chopped & 1/2 cup finely chopped parsley.
Just before serving gently toss the grilled eggplant into the couscous mixture.
Crumble feta cheese over the top & serve with a tomato salad & a simple green salad.
The pairing of salads made a perfect light summer meal shared with old & new friends.
It was a lovely evening. Thank you, Jacinta for a wonderful time & this delicious new recipe. It was nice to meet you Sally & John. Hope you had a good trip back home.