Eggplant Salad with Israeli Couscous and Basil

By blum099

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

Preparation

Step 1

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