Moroccan couscous salad

Moroccan salad

Total time: 0:35
Prep: 0:15
Cook: 0:20
Level: Easy
Serves: 2 people


  • 1 aubergine, diced
  • 1 tsp. cumin
  • 3 tbsp. extra virgin olive oil
  • 2 tsp. harissa paste
  • 1 wholemeal pitta
  • 75 g. couscous
  • 1 small red onion, thinly sliced
  • 400 g. can chick peas, drained and rinsed
  • 2 tbsp. pomegranate molasses
  • 2 tbsp. white wine vinegar
  • 60 g. pack steve’s leaves pea shoots & baby leaves
  • 50 g. pomegranate seeds


  1. Preheat the oven to 200C, gas mark 6.
  2. Place the aubergine on a baking tray and toss in the cumin seeds and 1 tbsp oil, season and roast for 10 minutes.
  3. Mix the harissa with the remaining oil and brush over both sides of the pitta, tear into bite sized pieces and scatter over the aubergine and roast for a further 10 minutes.
  4. Meanwhile, place the couscous in a small bowl and pour over 75ml boiling water, cover with clingfilm and leave for 5 minutes then fluff up with a fork.
  5. Mix in the onion, chick peas and aubergine mixture.
  6. Whisk the molasses and vinegar into the remaining harissa paste and toss into the couscous.
  7. Gently toss in the peashoots and baby leaves and scatter over the pomegranate seeds.