Healthy Couscous Salad

Light and healthy recipe for summer. You can get it done in advance and keep it in the fridge to enjoy it later on, during lunch or dinner. Preparation doesn’t take a lot of time so don’t need to worry about spending hours in the kitchen, too.

Preparation time: 45 minutes

Serves: 4


4 small eggplants

1 cup couscous

2 cups vegetable broth

1 teaspoon Tangier: Mediterranean Spice Blend

½ cup pomegranate seeds

1 avocado, diced

250 g paneer, diced

Bunch of roasted almonds

Bunch of black olives

Bunch of coriander or parsley leaves

1 lime

4 tablespoons olive oil

Salt and pepper

Boil the broth, remove from heat and add couscous. Cover and allow to stand for 5 minutes.

Stir in coriander or parsley, Tangier spice blend, 2 tablespoons of olive oil and lime juice. Season with salt and pepper.

Heat 2 spoons of olive oil in a non-stick pan. Cut eggplants in halves and fry them for around 4 minutes each side, until roasted from outside and soft inside.

Remove eggplants and roast paneer in the same pan.

Mix couscous, pomegranate, paneer, almonds and olives.

Divide couscous between 4 bowls. Decorate with avocado, eggplant and fresh parsley.



To get to know more about amazing SPRIG spices or to buy this amazing spice blend, check out SPRIG’s website or their Facebook fanpage.


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