Herby Eggplant Israeli Couscous
Turns out that mint in (Israeli) couscous is delicious. And I’ve got this herby eggplant couscous to thank for that discovery.
Because this pearl (Israeli, pearl - same same) couscous dish has got lotsssssa fresh mint tossed into it. As well as so much freshly chopped parsley. And tender, roasted eggplant chunks. And caramelized onions. And sautéed garlic. And olive oil and salt and pepper. And that’s about it, folks.
That’s about it that’s required to create this amazing Israeli couscous salad. Or is it not a salad? Hmm. I don’t know. It does have greens (herbs). Does that constitute as a salad? I’ll leave this case open.
I love couscous. Well, I love carbs in general. Like pasta, specifically. And pearl couscous is essentially made up of tiny balls of pasta. So I love couscous.
The Israeli couscous I tend to eat is generally toasted in browned onions and seasoned with basic spices. And it’s delicious. Like one of my favorite dishes ever. Similar to this onion parsley toasted farro. But with couscous.
But this parsley mint couscous. It ain’t that basic. It's still toasted in caramelized onions and seasoned with basic spices. But with a few extra, special additions.
Additions like roasted eggplant. Eggplant which you’re gonna chop up into cubes and toss with olive oil and dried parsley and salt and pepper and roast in your oven until tender and browned and succulent.
And fresh parsley and mint. Lots. Chopped up. And stirred in along with the roasted eggplant after the couscous is toasted in the caramelized onions and minced garlic.
Herb that couscous up, people.
And last. A squeeze of bright lemon juice. To complement the earthy, nutty toasted couscous and meaty eggplant and fresh herbs and bring the whole dish together.
What’s also wonderful about this Israeli couscous salad (I guess I decided that it’s a salad then?) is that it’s equally delicious served warm, right outta the pot. Or later on, or even the next day, at room temperature.
Cuz we decided it’s a salad. Which means this couscous dish doesn’t need to be eaten warm, right?
Which makes this eggplant couscous a great choice for dinner. With the leftovers used for lunch the next day. That is, if there are leftovers, which I doubt. There certainly aren’t when I’m around this dish.
Tender and toasted and nutty and caramelized and herby and minty and tangy and earthy and bright and hearty and filling and addictive and simple and fairly quick.
Herby eggplant Israeli couscous - I kinda love you.
Herby Eggplant Israeli Couscous
Yield: about 6 servings
1 eggplant, finely cubed
4 tablespoons olive oil
2 teaspoons dried parsley
Salt + pepper
1 medium onion, diced
4 tablespoons olive oil
2 cloves garlic, minced
Salt + pepper
250 grams Israeli/pearl couscous
1 1/3-1 1/2 cups water
1 large handful fresh parsley, chopped
1 handful fresh mint, chopped
Juice of 1/2 lemon, or to taste
1. Preheat oven to 350 F. Line a baking sheet with parchment paper.
2. Toss the cubed eggplant with the olive oil, dried parsley, and salt + pepper and lay in single layer on baking sheet. Roast until tender and browned, about 30 minutes. While roasting, prepare couscous.
3. In a medium saucepan over medium heat, sauté the onion in the olive oil until golden, stirring occasionally. Add in the minced garlic and salt + pepper and sauté another minute. Add in the couscous and toast for a few minutes, stirring frequently.
4. Carefully add in the water (enough to cover all the couscous) and bring to a boil. Reduce heat to low, cover pot, and cook for 8-10 minutes. Fluff couscous with a fork to ensure it’s not sticking to pot, then cook another 4-5 minutes. Fluff again.
5. Toss the couscous with the roasted eggplant, fresh herbs, and lemon juice. Add more salt + pepper to taste. Serve warm or room temperature.
