Best 6 Eggplant Salad With Israeli Couscous And Basil Recipes

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**Discover a burst of Mediterranean flavors with our Eggplant Salad with Israeli Couscous and Basil recipe, a delightful combination of tender eggplant, fluffy couscous, and aromatic basil, all dressed in a tangy dressing. This vegetarian salad is not only visually appealing but also packed with nutrients and textures that will tantalize your taste buds.**

**In addition to the main recipe, we also present variations to cater to different preferences and dietary needs. For those who prefer a vegan option, we offer a plant-based version of the dressing, ensuring that everyone can enjoy this flavorful dish. For those seeking a gluten-free alternative, we provide a quinoa-based couscous recipe, delivering the same delightful flavors and textures without compromising on dietary restrictions. Dive into the world of Mediterranean cuisine and treat yourself to a culinary journey with our Eggplant Salad with Israeli Couscous and Basil, along with its versatile variations.**

Let's cook with our recipes!

EGGPLANT SALAD WITH ISRAELI COUSCOUS AND BASIL



Eggplant Salad with Israeli Couscous and Basil image

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

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

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

SPICED SEARED EGGPLANT WITH PEARL COUSCOUS



Spiced Seared Eggplant With Pearl Couscous image

This is a great weeknight one-dish dinner, and vegetarian (or vegan if you like) to boot. It is from the cook Adeena Sussman, who divides her time between New York and Tel Aviv, where pearl (or Israeli) couscous is called "p'titim," meaning flakes.

Provided by Julia Moskin

Categories     dinner, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne
Kosher salt and ground black pepper
1 1/2 cups pearl couscous (also called Israeli couscous)
1/3 cup extra-virgin olive oil
2 cups cubed eggplant with skin (about 1 small eggplant)
1 medium yellow or white onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 medium tomato, diced, or 1 cup canned diced tomatoes
1/4 teaspoon smoked paprika
1/4 cup freshly chopped parsley
Yogurt, for serving (optional)

Steps:

  • In a small bowl, combine cinnamon, cumin, cayenne and 1/2 teaspoon salt.
  • Heat a heavy pot (2 to 3 quarts) with a tight-fitting lid over medium until hot but not smoking. Add couscous and toast, stirring often, until golden and fragrant, about 3 minutes. Transfer toasted couscous to a bowl.
  • Add oil to pot and raise heat to medium-high. When it shimmers, add eggplant, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring often, until onions are softened and golden and the eggplant is browned and slightly shrunken, 8 to 10 minutes. Add garlic and stir just until fragrant.
  • Add tomato paste and the prepared spice mixture and cook, stirring, 1 minute. Stir in toasted couscous, tomato and 1 1/2 cups water, cover, reduce the heat to low and simmer until the couscous has absorbed all the liquid, 8 to 12 minutes. Turn off the heat and let rest 2 minutes. Uncover, stir in paprika and parsley, then taste and adjust the seasoning with salt. Serve immediately and dollop with yogurt, if desired.

ISRAELI COUSCOUS, EGGPLANT AND TOMATO GRATIN



Israeli Couscous, Eggplant and Tomato Gratin image

This is an eggplant Parmesan of sorts on top of a bed of Israeli couscous. If you've made fresh tomato sauce over the summer or you're still getting wonderful tomatoes at the farmers' market, use fresh tomato sauce; otherwise, use canned tomatoes for your marinara sauce. You can substitute cooked grains for the Israeli couscous; if you don't tolerate gluten, try the recipe using cooked brown rice instead. I like to use Japanese or baby Italian eggplants for this.

Provided by Martha Rose Shulman

Yield 6 servings

Number Of Ingredients 7

1 1/2 pounds eggplant (2 medium globe eggplants or 4 to 6 smaller or Japanese eggplants), sliced into rounds, about 1/3 inch thick
Salt to taste
3 tablespoons extra- virgin olive oil (plus additional for oiling the foil and baking dish)
2 cups cooked Israeli couscous (see below). You can also use regular couscous or any other cooked grain.
2 cups fresh tomato sauce or marinara sauce made from canned tomatoes
2 ounces Parmesan cheese, grated (1/2 cup, tightly packed)
Torn or slivered basil leaves for garnish

Steps:

  • Preheat oven to 450 degrees. Line a baking sheet with foil and coat foil generously with olive oil. Toss eggplant slices with salt to taste and 2 tablespoons of the olive oil. Line baking sheet with the slices in a single layer (you may need 2 baking sheets, or do this in batches). Place in oven and roast for 15 minutes. Eggplant will look dry on surface but should be soft when pierced with a knife. Remove from oven and, wearing oven mitts, carefully fold the foil up in half over the eggplant and crimp edges to create a sealed packet. Allow eggplant to steam inside the packet for another 15 minutes (you can cook couscous during this time). Turn oven down to 375 degrees.
  • Oil a 2-quart gratin or baking dish with olive oil. Place cooked Israeli couscous in a bowl and stir in 1/2 cup of the tomato sauce. Spoon into baking dish in an even layer.
  • Remove eggplant slices from foil packet (they should be thoroughly tender), and layer on top of couscous, overlapping slices slightly. Cover with remaining tomato sauce and sprinkle on Parmesan cheese. Drizzle on remaining tablespoon of olive oil. Place in oven and bake 30 minutes, until browned and bubbling. Allow to sit for at least 10 minutes before serving. Sprinkle with torn or slivered basil leaves just before serving.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 625 milligrams, Sugar 7 grams

ISRAELI COUSCOUS SALAD



Israeli Couscous Salad image

A fresh and light salad of Israeli couscous, tomatoes, cucumbers, olives, spinach, and herbs drizzled with a tangy citrus dressing. Serve by itself or alongside your favorite protein.

Provided by The Natalie Method

Categories     Salad     100+ Pasta Salad Recipes     Spinach Pasta Salad

Time 1h35m

Yield 4

Number Of Ingredients 17

1 teaspoon extra-virgin olive oil
1 medium shallot, diced
2 cloves garlic, minced
1 cup Israeli couscous, uncooked
1 ¼ cups chicken stock
2 Persian cucumbers, sliced
1 cup chopped fresh spinach
1 cup grape tomatoes, halved
1 cup quartered black olives
¼ cup sliced scallions
¼ cup chopped fresh Italian parsley
¼ cup julienned fresh mint leaves
¼ cup julienned fresh basil leaves
lemon, zested and juiced
3 tablespoons extra-virgin olive oil
½ tablespoon Dijon mustard
salt and ground black pepper to taste

Steps:

  • Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
  • While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
  • Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.

Nutrition Facts : Calories 342 calories, Carbohydrate 45.7 g, Cholesterol 0.2 mg, Fat 16 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 635.8 mg, Sugar 3.2 g

ISRAELI COUSCOUS WITH ROASTED EGGPLANT AND CINNAMON-CUMIN DRESSING



Israeli Couscous with Roasted Eggplant and Cinnamon-Cumin Dressing image

Provided by Bon Appétit Test Kitchen

Categories     Side     Roast     Vegetarian     Quick & Easy     High Fiber     Eggplant     Healthy     Low Cholesterol     Cinnamon     Potluck     Couscous     Cumin     Bon Appétit     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Nonstick vegetable oil spray
2 3/4-pound unpeeled eggplants, cut into 1/2-inch cubes (8 to 9 cups)
5 tablespoons extra-virgin olive oil, divided
1 cup Israeli couscous
1 teaspoon cumin seeds
2 tablespoons white balsamic vinegar
3/4 teaspoon ground cinnamon
1/4 cup finely chopped red onion
1/3 cup golden raisins
1/3 cup coarsely chopped fresh cilantro

Steps:

  • Preheat oven to 450°F. Coat rimmed baking sheet with nonstick spray. Place eggplant cubes on sheet; drizzle with 3 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender, turning occasionally, about 40 minutes.
  • Meanwhile, cook couscous in boiling salted water until just tender, about 8 minutes. Drain. Rinse under cold water until cool; drain again. Place in large bowl.
  • Toast cumin seeds in small skillet over medium-high heat until slightly darkened, about 4 minutes. Grind seeds in spice mill; place in small bowl. Add vinegar, cinnamon, and 2 tablespoons oil. Whisk to blend; season with salt and pepper. Mix in onion.
  • Add raisins, cilantro, eggplant cubes, and dressing to couscous. Toss to coat.

STUFFED EGGPLANT WITH ISRAELI COUSCOUS



Stuffed Eggplant with Israeli Couscous image

Spice up your side dish spread with stuffed eggplants that are halved and roasted in foil packets before being filled with toasted Israeli couscous flavored with allspice, cinnamon, bay leaves, parsley and feta cheese. A garnish of juicy pomegranate seeds provides a burst of fresh fruit flavor to this Middle Eastern-inspired dish from Kelly Senyei of Just a Taste.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 55m

Yield 4

Number Of Ingredients 13

2 medium eggplants
1 tablespoon olive oil
2 teaspoons minced garlic
¾ cup Israeli couscous, uncooked
½ teaspoon allspice
2 dried bay leaves
1 cinnamon stick
1 cup low-sodium chicken broth
½ teaspoon salt
1 ½ tablespoons chopped fresh parsley
½ cup crumbled feta cheese
¼ cup pomegranate seeds
1 sheet Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat the oven to 400 degrees F. Cut the eggplants in half lengthwise, wrap each half in a sheet of Reynolds Wrap® Aluminum Foil and arrange them on a baking sheet. Roast the eggplants until the centers are soft and tender, about 30 minutes. Unwrap the eggplants and scoop out the center pulp, leaving a 1/2-inch border around the edges of each eggplant. Roughly chop the reserved pulp and set it aside.
  • Add the olive oil to a medium saucepan set over medium-low heat. Add the garlic and cook, stirring constantly for 1 minute, then add the couscous, allspice, bay leaves and cinnamon stick and cook, stirring constantly, for an additional 2 minutes.
  • Add the chicken broth and 1/2 teaspoon salt then bring the mixture to a boil. Reduce the mixture to a simmer, cover the saucepan, and cook the couscous until it is tender and the liquid has absorbed, 10 to 12 minutes. Remove the bay leaves and cinnamon stick. Stir in the reserved eggplant, parsley and feta cheese, then divide the couscous mixture evenly among the eggplants.
  • Arrange the stuffed eggplants on a foil-lined baking sheet and return them to the oven, uncovered, and bake until they are warmed throughout, about 5 minutes. Remove the eggplants from the oven, top them with pomegranate seeds and serve immediately.

Tips:

  • To ensure the eggplant is properly cooked, use a fork to check if it's tender before removing it from the oven.
  • For a smokier flavor, roast the eggplant directly over an open flame or on a grill.
  • If you don't have time to roast the eggplant, you can also pan-fry or grill it.
  • Use high-quality Israeli couscous for the best results. If you can't find Israeli couscous, you can substitute another small pasta shape, such as orzo or acini di pepe.
  • To make the salad ahead of time, cook the eggplant and couscous according to the recipe instructions. Let them cool completely, then store them separately in airtight containers in the refrigerator for up to 3 days. When you're ready to serve, assemble the salad and dress it with the vinaigrette.

Conclusion:

This eggplant salad with Israeli couscous and basil is a delicious and healthy dish that's perfect for a summer meal. The roasted eggplant is smoky and tender, the couscous is fluffy and flavorful, and the basil adds a refreshing touch. This salad is also very versatile - you can add other vegetables, herbs, or nuts to suit your taste. So next time you're looking for a quick and easy vegetarian meal, give this eggplant salad a try.

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