Speedy Greek-Style Aubergine Salad

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil half a kettle

Dissolve the vegetable stock mix in 130ml [260ml] boiled water

Add the couscous to a heatproof bowl with the vegetable stock, cover and set aside

Cut the lemon[s] in half

Trim the green stalks off the aubergine[s] and cut lengthways then dice into bite-sized pieces

Meanwhile, heat a large, wide-based pan (preferably non-stick) with 1/2 tbsp [1 tbsp] olive oil over a high heat

Once hot, add the diced aubergine to the pan and cook for 4-5 min until starting to brown

While the aubergine is browning, chop the cucumber into quarters, lengthways, then chop roughly

Chop the baby plum tomatoes in half

Roughly chop the black olives

Once the aubergine is browned, reduce the heat to medium and add the dried oregano, garlic paste and juice of 1/2 [1] lemon and cook for 2-3 min or until the aubergine is cooked through and softened – this is your Greek-style aubergine

Chop the parsley roughly, including the stalks

Add the chopped cucumber, tomatoes and olives to a bowl

Add the juice of the remaining lemon, 1 tbsp [2 tbsp] olive oil and a pinch of salt and give it a good mix up – this is your chopped salad

Fluff the softend couscous with a fork then add the chopped parsley – this is your herby couscous