Description
A vibrant and flavorful dish featuring roasted eggplant combined with tender Israeli couscous, enhanced with fresh herbs, tangy lemon, and a subtle hint of balsamic vinegar, perfect as a hearty side or light main course.
Ingredients
Scale
Vegetables & Herbs
- 1½ pounds eggplant, cubed
- ½ cup shallots, chopped
- 3 tablespoons parsley, chopped
- 1 tablespoon garlic, chopped
- 1 teaspoon thyme
- 1 tablespoon lemon zest
Grains & Liquids
- 1 cup Israeli couscous, dry
- 1½ cups vegetable stock
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons white balsamic vinegar
Seasonings
- 1 teaspoon pepper
- ½ teaspoon salt
Instructions
- Preheat the oven: Set your oven to 450°F (230°C or gas mark 8) to prepare for roasting the eggplant.
- Prepare and roast eggplant: In a large mixing bowl, combine the cubed eggplant with salt, pepper, thyme, and 3 tablespoons of olive oil. Toss thoroughly to coat all pieces evenly. Spread the eggplant in a single layer on a lined baking sheet and roast for 25 minutes, stirring halfway through to ensure even caramelization on all sides.
- Cook the Israeli couscous: In a saucepan, bring the vegetable stock to a boil and cook the Israeli couscous according to package instructions until tender. Once cooked, drain any excess liquid and allow the couscous to cool to room temperature.
- Sauté shallots and garlic: While the eggplant and couscous cook, heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chopped shallots and sauté until translucent, about 2-3 minutes. Add the chopped garlic and cook for an additional 30 seconds until fragrant, then remove the skillet from heat.
- Combine all ingredients: In a large mixing bowl, combine the cooled couscous, sautéed shallot and garlic mixture, and the roasted eggplant. Add the lemon juice, lemon zest, chopped parsley, and white balsamic vinegar. Gently toss all ingredients together to combine flavors without breaking up the eggplant.
Notes
- For best flavor, use fresh parsley and lemon zest to brighten the dish.
- Ensure you stir the eggplant halfway through roasting to achieve optimal caramelization.
- This dish can be served warm, at room temperature, or chilled as a salad.
- Israeli couscous is also known as pearl couscous and differs slightly from regular couscous in texture and size.
- If vegetable stock is unavailable, water can be substituted, though it may result in less flavorful couscous.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Keywords: roasted eggplant, Israeli couscous, vegetarian, Mediterranean, side dish, lemon, balsamic vinegar, healthy recipes
