Eggplant and Couscous Salad

Ingredients
(Serves 2)
1 medium eggplant, cut into 1 inch dice
Handful cherry tomatoes,halved
1/4 telegraphic cucumber,diced
1 spring onion, sliced finely
80gm cous cous
1 clove garlic minced 2 tblspn plus 1 tblspn olive oil
Juice of 1/2 lemon
1 tblspn Mekhala Organic Asian Citrus Seasoning
Mekhala Himalayan Pink Salt and freshly ground pepper to taste

Method:
1. Cook cous cous according to packet instructions. Allow to cool. Add tomatoes, cucumber and spring onion.
2. In a heavy based pot or pan over medium heat, heat 2 tblspn olive oil.
3. Add garlic and sauté for 1 min. Add eggplant and Mekhala Organic Asian Citrus Seasoning. Fry over Low-medium heat for 5-10 min or until eggplant has softened.
4. Add to salad warm, and toss with remaining olive oil, lemon juice and season to taste.
Serve with Greek yogurt and extra lemon.

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