Eggplant and Basil with Israeli Couscous
This Eggplant and Basil with Israeli Couscous is a wonderful vegetarian side dish packed with flavor. Ready in 20 minutes!
Servings: 4 as a side
Ingredients
- 3/4 cup Israeli couscous (pearl couscous)
- 1 cup vegetable broth
- 1/2 teaspoon kosher 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