Bringing tastes from Turkey with this vegan, Grilled Aubergine Tabbouleh. Prepared with cooked, until softened, chopped aubergine, tossed with fluffy couscous, diced cucumber, cherry tomatoes and roughly chopped mint and parsley and drizzled with a sweetly flavored dressing made from lemon juice, coconut yogurt, tahini and maple syrup.
To make Grilled Aubergine Tabbouleh, you will need the following ingredients:
In a frying pan over medium-high heat, heat the oil and add the chopped aubergine. Grill for 10 minutes until soft and cooked through.
In a large bowl, mix the couscous with 200 ml boiling water, cover with plastic wrap and let stand, for 5-6 minutes, to cook.
In a small mixing bowl, whisk the lemon juice, coconut yogurt, tahini and maple syrup together until well mixed. Season with salt and pepper, to taste.
Once cooked, fluff the couscous with a fork and add the cucumber, cherry tomatoes, mint and parsley. Mix well to combine and season with salt and pepper, to taste.
Add half of the prepared coconut dressing and toss together to coat.
Scatter couscous over the cooked, chopped aubergine and drizzle the remaining dressing over, to serve.
Now the infamous, favorite Grilled Aubergine Tabbouleh can be at your fingertips when you follow the above 6 simple steps. Good to look at and even better to eat! Try it and share your experience with us! Tag #cookmerecipes online, when you do!
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