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, 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.
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!
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!