Grilled Eggplant Couscous Salad

Ingredients:

• 16 tiny eggplants, halved
• some oil for grilling
• 2 carrots, sliced
• 1 lemon, halved
• 2 cups cooked couscous
• 1/2 cup fresh parsley, coarsely chopped
• 1/4 cup fresh mint, finely chopped
• 1/2 cup olives, pitted and halved

Dressing:

• 1 whole grilled lemon, juiced
• 1 large garlic, finely minced
• 2 tsp aged balsamic vinegar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tsp honey
• 1/8 cup roasted walnut oil (or any oil of choice)

Garnish with 2 tbsp dukkah

Directions:

1. Brush grill with some oil and preheat it over medium-high.
2. In a bowl, add halved eggplants, sliced carrots and halved lemons. Sprinkle a pinch of salt, black pepper and 1 tbsp of oil. Stir to evenly coat.
3. Once grill is hot, add eggplants, carrots and lemons. Grilled on each sides for 2 minutes or until charred.
4. Remove grilled veggies into a huge salad bowl, fitch out grilled lemon halves and cover bowl with a foil.
5. Prepare the dressing by combining all ingredients into a jar. Put the lid on and shake to emulsify. Drizzle the dressing over grilled veggies. Cover bowl with a foil.
6. Add warm cooked couscous, chopped parsley, fresh mint and olives into the salad bowl. Stir everything to combine. Add a sprinkling of dukkah just before serving!