Healthy Couscous Salad


Preparation time: 45 minutes
Yield: 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.

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