EGGPLANT SALAD WITH ISRAELI COUSCOUS AND BASIL
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
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
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Babar Ali123
[email protected]I can't wait to make this salad again!
Randi Shannon
[email protected]This salad is a great way to get your daily dose of vegetables.
Ajayi Oluwayemisi
[email protected]The fresh basil really brightens up the salad.
Lindsay Bzdel
[email protected]The Israeli couscous adds a nice chewy texture to the salad.
Motiur Islam
[email protected]I love the smoky flavor of the roasted eggplant.
Namukale Simunyola
[email protected]This salad is so easy to make, even a beginner cook can handle it.
DREAM LAUREY
[email protected]I've never been a big fan of eggplant, but this salad has changed my mind.
Lil Trapper
[email protected]This salad is a great way to change up your usual lunch routine.
Togtuur Togtuur
[email protected]I made this salad for a picnic and it was a perfect addition to our spread.
Nime Shsson
[email protected]I love that this salad is healthy and delicious. It's a great way to get your daily dose of vegetables.
Busisiwe Mohlala
[email protected]This salad is so versatile. I've served it as a side dish, a main course, and even as a dip.
Erica Buchanan
[email protected]I've made this salad several times and it's always a hit. It's a great make-ahead dish too.
Angela Sliemers
[email protected]The fresh basil really brightens up this salad. It's a perfect summer dish.
Md: Maruf islim
[email protected]I love the addition of Israeli couscous to this salad. It adds a nice chewy texture.
Tasha Vogel
[email protected]The roasted eggplant gives this salad a smoky flavor that is really delicious.
Gracy Gomez
[email protected]This salad is so easy to make and it's a great way to use up leftover eggplant.
Shanif Harajah
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the unique flavors and textures.
M khuram Khuram
[email protected]This eggplant salad is an absolute delight! The combination of roasted eggplant, Israeli couscous, and fresh basil is simply divine.