Couscous and Eggplant Salad
Have you tried Couscous and Eggplant Salad? We love to grow and eat Eggplants or Aubergines as they’re also named.
Eggplants are not only beautiful to the eye, they can help prevent cancer by counteracting dietary carcinogens, reduce cholesterol, and boost fiber intake for better bowel function.
Roasted eggplant, in particular, is a delight.
This Couscous and Eggplant Salad is one of our family favorites. It pairs beautifully with Roasted Beetroot Salad for a satisfying and nutritious meal. Choose firm, unblemished eggplants and consider growing your own if you can—they thrive in the heat and can be a rewarding addition to your garden.
Ingredients
- 1 medium sized eggplant. Peel & cut in 1 inch cubes.
- 250gr. green beans. Slice into small lengths.
- 1 Cup cherry tomatoes halved.
- 1 Cup (250mg) couscous, add 250ml boiling water.
- 6 large cloves of fresh garlic, peeled and thinly sliced.
- 3 Tblsp. pine nuts, lightly dry roasted.
- 2 Tblsp. Raisins. Soak in a little hot water for 1/2hr & drain.
- 1 x 400gr can of chickpeas (or fresh, soaked & cooked)
- Himalayan sea salt and freshly ground pepper to suit
- 2 Tblsp. finely chopped basil leaves for flavour
- Kalamata or black olives to taste
Method: Couscous and Eggplant Salad
- Slice the eggplant (aubergine) length-ways into long thin slices, about 10 – 12 ml thick.
- Pour a little olive oil on a large plate and dip each slice of eggplant in the oil, letting the excess oil drip off.
- Transfer the aubergine slices to a barbeque grill rack heated to medium and cook, moving the slices of eggplant around often to prevent scorching.
- When the slices are tender, golden and lightly charred around the edges, transfer to a clean plate and season with a little Himalayan crystal salt.
- Alternatively, cook aubergine slices in a ridged grill pan heated to medium high, you can also roast the strips in an oven.
- Put the couscous in a bowl and pour over the boiling water. Stir once, then cover and leave for 10 minutes. Add a little butter and fluff up with a fork, cover again and leave until cool.
- Toast the pine nuts in a small dry frying pan over a medium heat until pale brown, shaking the pan from time to time to encourage even browning. Tip them onto a side plate to cool.
- Blanch the fresh green beans (don’t use frozen, yuk) in a saucepan of gently boiling salted water for a few minutes until they just lose their raw crunch. Drain and rinse with cold water at once, then drain well.
- Mix all the dressing ingredients together and pour onto the couscous. Mix thoroughly but carefully. Add salad dressing, raisins, pine nuts, beans, chickpeas and tomatoes and aubergine slices and toss together. Grind over a little black pepper. Pile couscous into a mound on a serving plate and serve.
Couscous and Eggplant Salad Dressing
- 1 Tablespoon lemon juice
- 3 Tablespoons extra virgin olive oil
- A large pinch of salt & pepper
- In a small jar add the ingredients and shake well. All ingredients should combine beautifully!
Add just before serving.
Enjoy this fresh and flavorsome Couscous and Aubergine Salad as a healthy addition to your meals. This dish showcases the vibrant taste of roasted eggplant and the versatility of couscous. It’s a perfect choice for a nutritious lunch or a side dish that complements a variety of main courses.
Keep experimenting with fresh ingredients and savor the benefits of a well-balanced diet.
If you also enjoy this salad, do come back and let us know in the comments. Our family would love to know that others are also enjoying one of their favourite salads.
