Eggplant & Tzatziki Couscous

Serves 3-4

Ingredients:

• 4 dessert spoons of Chris’ Traditional Tzatziki Dip

• 3⁄4 of a cup of couscous

• 1 medium cucumber, cubed

• 1 large eggplant, sliced

• 3⁄4 of a cup of roughly chopped fresh parsley

• Half a cup of pomegranate seeds to serve (optional)

Method:

1. Place all of the couscous in a medium bowl and cover with 3⁄4 of a cup of boiling water. Place a large plate on top to seal and set aside.

2. Spray a griddle pan with olive oil and put on a high heat. Cook your eggplant each side for 2-3 minutes or until tender & deep brown char lines are visible. Allow to cool and roughly chop into strips.

3. Mix your 4 spoons of dip with 2 dessert spoons of water to help thin.

4. Remove the cover plate from your couscous and scrape with a fork to separate and fluff.

5. Place 2 dessert spoons of your tzatziki and water mix into the cous cous with half of the parsley and roughly mix.

6. To assemble, place couscous on the bottom of a large plate, top with cucumber then eggplant strips.

7. Use the remainder of your tzatziki mix as dressing and finish with a sprinkle of parsley & pomegranate seeds.

8. This would also be lovely with a squeeze of lemon. Enjoy!