Roasted Eggplant Couscous Salad

Roasted Eggplant Couscous Salad

This warm roasted eggplant couscous salad is packed with Mediterranean flavours, from pine nuts and kalamata olives, to cumin, dill, and tangy feta cheese.

It’s perfect as a clean eating side dish for barbecued meats, or can be enjoyed as a vegetarian one-bowl meal all on its own.

Roasted Eggplant Couscous Salad

The vegetables in our garden are dwindling, and the eggplant’s days are numbered. It saddens me that we’ll no longer have fresh vegetables at our fingertips throughout the winter. On the other hand, I can’t complain since we’ve eaten enough eggplant this summer to last us all year.

What better way to use up those remaining eggplant than by roasting them? Roasting brings out the natural sweetness of any vegetable, and since eggplant tend to be slightly bitter, this is an ideal way to prepare them.

The couscous (actually this entire dish) was an afterthought. Couscous is an ingredient that often gets confused as a grain. On the contrary, it’s tiny pieces of pasta-basically the equivalent of whole wheat pasta.

The great thing about couscous is that it literally takes 5 minutes to prepare. It is the ultimate quick-fix meal during busy weeknights.

Roasted Eggplant Couscous Salad

Couscous is lighter and more nutrient-dense than refined pasta, and on top of that, it has a wonderful way of absorbing all the flavours you combine it with. Clean eating doesn’t get any easier than preparing a quick and easy bowl of this roasted eggplant couscous salad.

We love this salad as is however, you can add any of your favourite ingredients. The beauty of salads is that you can personalize them to suit your tastes.

Add-ins such as cherry tomatoes, cucumbers, and roasted red peppers would marry well with this salad, as would swapping the dill with other earthy herbs and spices, like oregano, or fresh parsley or coriander leaves. Don’t be afraid to experiment with a variety of flavours and make this healthy, hearty salad your own!

Roasted Eggplant Couscous Salad

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Roasted Eggplant Couscous Salad

2016-09-17
: Serves 2-4
: 5 min
: ??? min

This warm roasted eggplant couscous salad is packed with Mediterranean flavours, from pine nuts and kalamata olives, to cumin, dill, and tangy feta cheese. It’s perfect as a clean eating side dish for barbecued meats, or can be enjoyed as a vegetarian one-bowl meal all on its own. The vegetables in our garden are dwindling, …

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Roasted Eggplant Couscous Salad
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Ingredients
    2 cups raw couscous
  • 3 cups water
  • 2 medium eggplant, cubed
  • 1/2 cup crumbled feta
  • 1 tsp. dried dill
  • 3 tbs. extra virgin olive oil + 1/4 cup for garnish
  • 1/2 medium onion, thinly sliced
  • 1/4 cup pitted kalamata olives
  • 2 tbs. pine nuts (optional)
  • sea salt and black pepper to taste
Directions

Preheat the oven to 400 degrees. Remove the stems from the eggplant then chop into 1 inch cubes. Place the cubes on a large baking sheet lined with parchment paper. Drizzle with 3 tablespoons of olive oil and sprinkle with salt and pepper. Toss to coat.

Roast the eggplant, stirring occasionally for 35-40 minutes or until tender. Meanwhile, prepare the couscous. Bring the water (seasoned with salt, to taste) to a boil in a small pot. Once boiling, add the couscous, stir with a fork until combined with the water then remove from the heat and cover with a lid for 5-7 minutes. Fluff gently with a fork to separate the chunky bits once cooled.

Transfer the couscous to a large serving bowl, add the eggplant and the remaining ingredients and stir to combine. Serve immediately or set aside to allow the flavours to combine.

Serve this salad cold, at room temperature or warmed. It stays fresh in the fridge for up to 5 days.

Roasted Eggplant Couscous Salad

23 thoughts on “Roasted Eggplant Couscous Salad”

  • Seems quite healthy and nutty.

    http://www.nynomads.com
    Living sustainably on $100/week in NYC

  • Krystal 2 years ago

    Ive never had the opportunity to try eggplant. Not sure why. This couscous salad looks heavenly. I always have tried cold salads and with the winter months coming upon us this will hot salad will be a winner in our home. The only thing I would not
    add in this dish are the olives. My family are not olive eaters.

  • Kristy 2 years ago

    This couscous salad looks delish! I really enjoy eggplant, I just don’t eat it very often. I can see this salad becoming a favorite meal, at least for me. The rest of my family would probably prefer it as just a side dish.

    • That’s how I serve it…I don’t eat meat so my husband bbq’s some steaks or burgers for him and the kids and they have this as a side, while I have it as a main.

  • Alison Freisz-Steward 2 years ago

    Confession – i had never tried eggplant until about a year ago and once I did I decided that my entire life as I knew it needed to be re-evaluated because it was delish!!! This looks like an awesome way to serve it

  • Amy Desrosiers 2 years ago

    This looks like a really fresh and healthy dish. I have never really experimented with eggplant but I should try this. To be honest I have never tried couscous either. I do love unique salads though so I bet this is awesome to enjoy!

    • Eggplant is fantastic as a substitute for me, that’s why eat it so often! And couscous is SO quick and easy to make that it’s definitely worth a go at it!

  • Couscous and eggplant are definitely something that we don’t eat everyday. I seriously want to try this recipe though. It looks really delicious and filling!

  • Melissa Dixon 2 years ago

    I have never had couscous before but I heard it is really good. This looks like a good recipe to try out for the first time. I will have to make it for my mom and me as my husband is not very interested in trying new stuff but I think my mom would live it!

  • Now, this looks so good! I thank you so much for listing the recipe I am going to have to try it out without the pine nuts and dill. I wonder how cashews would do in the dish?

  • Stephanay Jnote 2 years ago

    I am not really familiar with cooking couscous but I use quinoa all the time. I do love grains though and eggplant equally. So I can imagine that this tastes very good. I think if I made this, I would add either dried cranberries or dried pomegranate pernils.

  • Theresa 2 years ago

    I love egg plant and roasting them is definitely a yummy way to serve them in a meal. I hear you about being sad that colder months ahead equals dwindling fresh veggie supply from our own backyards. Thanks for sharing this!

  • Cassie 2 years ago

    Ive never been brave enough to use eggplant or couscous. However, after reading about the health benefits, I think I’ll give this recipe a try!

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