details
- Serves 4
- Prep time: 25 minutes
- Total time: 25 minutes
- 3/4 cup Israeli (pearl size) couscous
- salt and pepper
- 3 tablespoons olive oil
- 1 large eggplant, cut into 1/2-inch chunks
- 3 shallots, trimmed and quartered
- 2 teaspoons red-wine vinegar
- 1/3 cup lightly packed fresh basil, torn
directions
In a small saucepan, combine couscous, 1 cup of water, and 1/2 teaspoon salt. Bring to a boil, stir once, and reduce to a simmer. Cover and cook until the couscous is tender, about 12-15 minutes.
Meanwhile, in a large skillet with a tight-fitting lid, heat oil over medium-high. Add eggplant and shallots and stir to coat; season with salt and pepper. Cover and cook, stirring frequently to prevent burning, until shallots are caramelized and eggplant is cooked through, about 10-12 minutes.
In a serving bowl, combine eggplant mixture and couscous. Stir in vinegar and basil and season salad with salt and pepper.