This Eggplant and Basil with Israeli Couscous is a wonderful vegetarian side dish packed with flavor. Ready in 20 minutes!
Prep Time: 10 minutesmins
Cook Time: 10 minutesmins
Total Time: 20 minutesmins
Servings: 4as a side
3/4cupIsraeli couscous(pearl couscous)
1largeeggplant, cut into 1/2-inch chunks
3shallots, trimmed and quartered
salt and pepper,to taste
1/3cuplightly packed fresh basil, torn
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.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.