Miso Couscous Salad with Aubergine & Spring Onion
Course: Vegan Recipes, Vegetarian RecipesCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
15
minutesThis cozy recipe is packed with umami flavor, made with red miso, fresh herbs, and lightly grilled vegetables. Perfect for a healthy lunch or light dinner.
Ingredients
125g couscous
150ml water
1 shallot, finely chopped
3 garlic cloves, finely grated
1 tbsp red miso paste
1 tsp cayenne pepper
1 tbsp extra virgin olive oil
Handful of parsley, finely chopped
1 aubergine, diced
30g spring onion, chopped
Handful of rocket leaves (for serving)
Rapeseed oil
Ground rock salt
Ground black pepper
Directions
- Aromatics & Broth Base: Heat some rapeseed oil in a frying pan over medium heat. Add the chopped shallot and grated garlic. Sauté until fragrant. Stir in the miso paste and cayenne pepper. Cook for 1–2 minutes, then pour in the water. Stir until the miso is fully dissolved and the liquid comes to a gentle boil.
- Cook Couscous: Add the couscous, stir well, and cover with a cartouche (circle of baking paper) or a lid. Let it sit for 10 minutes to absorb all the liquid.
- Grill Veggies: While the couscous steams, heat another pan with rapeseed oil. Add the diced aubergine and chopped spring onion. Cook until golden and tender. Season with salt and pepper to taste.
- Finish the Couscous: Remove the lid or cartouche from the couscous. Drizzle in olive oil, fluff with a fork, and season with salt, pepper, and chopped parsley.
- Plate & Serve: Serve the couscous in a bowl. Top with grilled aubergine, spring onion, and a handful of rocket leaves. Enjoy warm or at room temperature.
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