Eggplant Salad with Israeli Couscous and Basil

Photo by Judi B.
Adapted from marthastewart.com

PREP TIME

--

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Adapted from marthastewart.com

Ingredients

  • 3/4

    cup Israeli couscous

  • Coarse salt and ground pepper

  • 3

    tablespoons olive oil

  • 1

    pound Italian or graffiti eggplants, cut into 1/2-inch chunks

  • 3

    shallots, trimmed and quartered

  • 2

    teaspoons red-wine vinegar

  • 1/3

    cup lightly packed fresh basil, torn

  • DIRECTIONS

Directions

STEP 1 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. STEP 2 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. STEP 3 In a serving bowl, combine eggplant mixture and co

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