Eggplant Couscous
This Eggplant Couscous recipe is made with red wine vinegar, shallots, and fresh basil. It's a wonderful vegetarian side dish packed with flavor and ready in just 20 minutes.
Servings: 4 as a side
Ingredients
- 3/4 cup Israeli couscous (pearl couscous)
- 1 cup vegetable broth
- 1/2 teaspoon coarse salt
- 3 tablespoons olive oil
- 1 large eggplant , cut into 1/2-inch chunks
- 3 shallots , trimmed and quartered
- salt and pepper ,to taste
- 3 teaspoons red-wine vinegar
- 1/3 cup lightly packed fresh basil , torn
Instructions
- In a small saucepan, combine couscous, vegetable broth, and salt. Bring to a boil, stir once, and reduce heat to low. Cover and cook until the couscous is tender, about 10 minutes.
- In the meantime, 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 minutes.
- In a serving bowl, combine eggplant mixture and couscous. Stir in vinegar and basil and season salad with another sprinkle of salt and pepper.
Nutrition
Calories: 260kcal | Carbohydrates: 36g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Sodium: 534mg | Potassium: 378mg | Fiber: 6g | Sugar: 6g | Vitamin A: 257IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg