- 2 tablespoon(s) olive oil
- 1 eggplant, large, cut into 2 cm cubes
- 160 g couscous
- 200 ml water, boiling
- 1/2 cucumber, sliced
- 200 g cherry tomatoes, cut in half
- 1/2 bunch mint, finely chopped
- 1/2 bunch parsley, coarsely chopped
- 1 onion, dry, finely chopped
For the dressing
- lemon juice, of 1 lemon
- 5 tablespoon(s) strained yogurt
- 2 tablespoon(s) tahini
- 1 tablespoon(s) honey