EGGPLANT SALAD WITH ISRAELI COUSCOUS AND BASIL
Cooked until soft, usually-bitter eggplant blends with sweet caramelized shallots and bright basil for a dish that's simply irresistible.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 7
Steps:
- In a small saucepan, combine couscous, 1 cup water, and 1/2 teaspoon salt. Bring to a boil, stir once, and reduce to a simmer. Cover and cook until couscous is tender, about 15 minutes.
- Meanwhile, in a large skillet with a tight-fitting lid, heat oil over medium-high. Add eggplant and shallots and stir to coat; season with salt and pepper. Cover and cook, stirring frequently, until shallots are caramelized and eggplant is cooked through, 10 to 12 minutes.
- In a serving bowl, combine eggplant mixture and couscous. Stir in vinegar and basil and season salad with salt and pepper.
Nutrition Facts : Calories 239 g, Fat 11 g, Fiber 4 g, Protein 5 g
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Kashif Chandio110
[email protected]I'm allergic to eggplant, so I'll have to find a substitute.
tavare thomas
[email protected]This salad looks delicious, but I'm not sure if I can find Israeli couscous in my grocery store.
Alwayz Britt
[email protected]I'm not sure about the combination of eggplant and couscous, but I'm willing to try it.
Sabrina Harrell
[email protected]This salad is a great way to change up your usual salad routine. It's definitely a keeper!
akandwanaho joab
[email protected]I love the smoky flavor of the roasted eggplant. It really makes this salad special.
Goodwish Kauswa
[email protected]I'm always looking for new and exciting salad recipes. This one definitely fits the bill! It's unique, flavorful, and healthy.
Kaniyah Dillard
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
actual lukas
[email protected]I served this salad with a side of pita bread and hummus. It was a delicious and satisfying meal.
Chhaya Singh
[email protected]This salad is a great make-ahead dish. I made it the night before and it was even better the next day.
shameerah madaram
[email protected]I'm not a big fan of basil, so I substituted cilantro instead. It was still delicious!
Grace Elemawusi
[email protected]This salad is a great way to use up leftover roasted eggplant. I also added some chopped walnuts for extra crunch.
ALANA WEST
[email protected]I followed the recipe exactly and it turned out perfectly. The roasted eggplant is so smoky and flavorful, and the Israeli couscous is the perfect accompaniment.
Md Husain
[email protected]This salad is so easy to make and it's absolutely delicious. I've made it several times already and it's always a crowd-pleaser.
Rabbi Rabbiali
[email protected]I love the combination of roasted eggplant and Israeli couscous. The basil adds a nice touch of freshness. I will definitely be making this salad again.
yasir afzal
[email protected]This is a great recipe for a light and healthy lunch or dinner. I served it with a side of grilled chicken and it was a hit!
Gilbeta Masamba
[email protected]I'm not a huge fan of eggplant, but I was pleasantly surprised by this salad. The roasting process really mellows out the eggplant's flavor, and the combination of couscous and basil is delicious.
Aishakanz Karma
[email protected]This eggplant salad is a delightful blend of flavors and textures. The roasted eggplant is smoky and tender, the Israeli couscous is fluffy and nutty, and the basil adds a refreshing touch. I followed the recipe exactly and it turned out perfectly.