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1
Boil the stock and pour over the couscous. Cover with cling film and leave to set for 10 minutes. When the couscous is ready, use your fingers to break any lumps that may have formed. This will give a lighter texture to the salad.
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2
Slice the aubergine (eggplant) lengthwise, into slices about 5 mm thick. Brush the aubergine with a bit olive oil, grill on both sides for a few minutes, then sprinkle with some garlic powder and leave to cool for a few minutes. Peel the cucumber, cut lengthwise, scrape the seeds out, dice it up together with the tomato, avocado and cooled aubergine, then add all to the couscous.
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3
Chop the parsley and very large bunch of cilantro and add to the rest. Mix well, add the olive oil, squeeze in the lemon juice and season with salt and pepper. Now, gather all the strength to not eat it directly and let it stand for at least 20 minutes. This will allow for deeper flavor to develop.
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4
Variations:
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5
This salad can be topped with salmon, baked in the oven with a drizzle of olive oil, some lemon juice, salt and pepper for 20 minutes.
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6
Grilled chicken (brushed with lemon juice and olive oil as well salt and pepper) also works very well.
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7
Some shrimp on top are great.
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8
Feta cheese is a very nice addition.
