Eggplant Salad with Israeli Couscous and Basil

By khojnicki

Ingredients

• 3/4 c Israeli couscous
• Coarse salt and ground pepper
• 3 tbsp olive oil
• 1 lb eggplants, cut into 1/2" chunks
• 3 shallots, trimmed and quartered
• 2 tsp red wine vinegar
• 1/3 c lightly packed fresh basil, torn

Details

Servings 4
Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

In a small saucepan, combine couscous, 1 c water, and 1/2 tsp salt. Bring to a boil, stir once, and reduce to a simmer. Cover and cook until couscous is tender, about 15 mins.

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, 10-12 mins.

In a serving bowl, combine eggplant mixture and couscous. Stir in vinegar and basil and season with salt and pepper.