ISRAELI COUSCOUS SALAD WITH EGGPLANT AND GOAT CHEESE

By KeyIngredient

Ingredients

• — 1/2 lb Israeli couscous or fregola
• — 1/4 cup extra virgin olive oil
• — 1 onion, sliced
• — 1 jalapeno chile, seeded and chopped (use less if very hot)
• — 2 Asian eggplant (about 1/2 lb), cut into 1/2-inch dice
• — 1 cup corn niblets, from one ear of corn
• — 1 cup cherry tomatoes, cut into quarters
• — 1/4 cup coarsely chopped fresh basil
• — 2 tbsp each chopped fresh parsley and chives
• — 1/4 cup lemon juice
• — 2 tsp kosher salt
• — 1/4 tsp freshly ground black pepper
• — 4 oz goat cheese or feta, diced
• — big handful fresh baby arugula

Preparation

Step 1

1. Cook Israeli couscous in a pot of salted water 6 to 8 minutes until just tender. Drain, rinse with cold water if not using right away.
2. While pasta cooks, heat oil in a large deep skillet. Add onion and cook approximately 5 minutes on medium high until browned. Add jalapeno and eggplant and cook until browned, another 5 minutes. Add corn and drained pasta and cook another few minutes. Remove from heat and add tomatoes, herbs, salt, pepper, half the lemon juice, salt and pepper. Season to taste with more lemon juice and salt.
3. If serving hot, toss with cheese and arugula. If serving cold, cool and add cheese and arugula when serving.
makes 4 to 6 servings