Eggplant & Israeli Couscous Salad

Serves: 2-4 | Cooking time: 30 mins | Difficulty: Easy 




Hearty, comforting and super easy to make, this 5-ingredient veggie couscous salad ticks all the boxes for simple weeknight dinners but also great when you need a quick dinner party side salad that won't take hours to make and will look great on the table.  Spice the eggplant with our Ottoman spice blend to impart a distinct Turkish accent to this dish and plenty of mediterranean flavours. Roasted pine nuts add a bit of crunch and crumbled feta (or goats cheese) nicely balances the spicy notes. Ready in less than 30 minutes. Just tuck in and enjoy!






    •   Ottoman spice blend
    •   1 red onion, finely chopped
    •   1 medium sized eggplant, skin on, chopped into 1cm thick round slices
    •   Extra virgin olive oil 
    •   1 cup Israeli (pearl) couscous
    •   Small bunch of flat leaf parsley, leaves picked and finely chopped
    •   Feta for garnishing
    •   Juice of 1/2 lemon 
    •   Small bunch (15g) flat leaf parsley (you can also use mint or coriander if preferred, or a combination of herbs to your liking)
    •   A handful of pine nuts 
    •   Sea salt & ground back pepper



        1. In a large saucepan, sauté the eggplant with olive oil and 3 heaped teaspoons of Ottoman spice blend on medium heat until the eggplant is starting to soften and caramelise on the edges. Add the onion and keep cooking for another 2-3 minutes until the onions have softened as well. 
        2. Add the couscous, stir and cook for another 2 minutes on medium heat until the couscous has a golden colour. Add water per couscous pack instructions, stir and cover the sauce pan. Simmer per couscous pack instructions (usually 10-12 mins) or until the water is fully absorbed and the couscous is cooked through.
        3. Meanwhile, heat a tablespoon of olive oil in a small saucepan and roast the pine nuts for 2-3 minutes on medium heat. These burn quite fast so remove from the pan as soon as they start to gain a golden brown colour. Set aside.
        4. When the couscous is ready, fluff with a fork and add the lemon juice and herbs. Toss everything together, taste and adjust spicing with salt and pepper to taste. 
        5. Scatter the pine nuts over the salad and serve with crumbled feta or goat's cheese on top. Can be eaten warm or at room temperature.



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