Dinner

Roasted Eggplant Israeli Couscous Recipe

ByHarry Bern February 15, 2026February 15, 2026

Introduction

This Roasted Eggplant Israeli Couscous is a vibrant and flavorful vegetarian dish perfect for any meal. Tender roasted eggplant pairs beautifully with nutty Israeli couscous, fresh herbs, and a bright lemony dressing. It’s simple to prepare yet feels special enough to serve guests.

A white bowl filled with a dish made of small round couscous pearls as the base layer, mixed throughout with dark purple-brown roasted eggplant chunks and yellow-tan grilled eggplant pieces, scattered with light green chopped herbs and small bits of translucent diced onion. Behind the bowl, there is a whole yellow lemon and a halved lemon showing its inside, a bunch of fresh green parsley, and a glass container with golden oil, all placed on a white marbled surface. A white and gray towel with fringes is partially visible at the bottom left corner of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds eggplant, cubed
1½ cups vegetable stock
1 cup Israeli couscous (dry)
½ cup shallots, chopped
¼ cup olive oil
3 tablespoons parsley, chopped
2 tablespoons lemon juice
2 tablespoons white balsamic vinegar
1 tablespoon lemon zest
1 tablespoon garlic, chopped
1 teaspoon thyme
1 teaspoon pepper
½ teaspoon salt

Instructions

Step 1: Preheat the oven to 450°F (230°C or gas mark 8).
Step 2: In a mixing bowl, combine the cubed eggplant, salt, pepper, thyme, and 3 tablespoons of olive oil. Toss to coat the eggplant evenly, then spread onto a lined sheet pan. Bake for 25 minutes, stirring halfway through to allow all sides to caramelize.
Step 3: In a saucepan, bring the vegetable stock to a boil. Add the Israeli couscous and cook according to the package directions. Once cooked, drain if necessary and allow to cool.
Step 4: While the couscous and eggplant cook, heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the chopped shallots and cook until translucent, about 3-4 minutes. Add the chopped garlic and cook for another 30 seconds, then remove from heat.
Step 5: In a large mixing bowl, combine the cooked couscous, shallot and garlic mixture, and roasted eggplant. Add the lemon juice, lemon zest, chopped parsley, and white balsamic vinegar. Gently toss everything to combine well.

Tips & Variations

For extra depth, sprinkle some toasted pine nuts or slivered almonds on top before serving.
Swap parsley with fresh mint or cilantro for a different herbaceous note.
If you prefer a spicy kick, add a pinch of red pepper flakes when cooking the shallots.
Roasting the eggplant on a higher rack can create more caramelization if you like a smokier flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish tastes great cold or at room temperature, making it perfect for lunches. To reheat, warm gently in a skillet or microwave until heated through.

How to Serve

A close-up of a white bowl filled with a layered dish featuring small white pearl-like grains mixed with chunks of golden-brown roasted vegetables with charred edges, topped with finely chopped green herbs and small bits of purple onion; a steel spoon held by a person's hand lifts a portion of the grain and vegetable mix above the bowl, set against a softly blurred white marbled textured surface with hints of yellow lemon and green herbs in the background, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular couscous instead of Israeli couscous?

Yes, you can substitute regular couscous, but note that its texture is finer and will create a different mouthfeel. Adjust cooking time accordingly and watch closely to avoid overcooking.