Roasted Eggplant Israeli Couscous Recipe

Introduction

This Roasted Eggplant Israeli Couscous is a delightful and vibrant dish perfect for a light lunch or a flavorful side. Featuring tender roasted eggplant combined with fluffy Israeli couscous and a bright lemony dressing, it’s both wholesome and refreshing.

Ingredients

• 1½ pounds eggplant (cubed)
• 1½ cups vegetable stock
• 1 cup Israeli couscous (dry)
• ½ cup shallots (chopped)
• ¼ cup olive oil
• 3 tablespoons parsley (chopped)
• 2 tablespoons lemon juice
• 2 tablespoons white balsamic vinegar
• 1 tablespoon lemon zest
• 1 tablespoon garlic (chopped)
• 1 teaspoon thyme
• 1 teaspoon pepper
• ½ teaspoon salt

Instructions

1. Step 1: Preheat the oven to 450°F (230°C or gas mark 8).
2. Step 2: In a mixing bowl, toss the cubed eggplant with salt, pepper, thyme, and 3 tablespoons of olive oil until evenly coated. Spread the eggplant on a lined sheet pan and roast for 25 minutes, stirring halfway through to help it caramelize evenly.
3. Step 3: In a saucepan, bring the vegetable stock to a boil and cook the Israeli couscous according to package directions. Once cooked, set it aside to cool.
4. Step 4: While the couscous and eggplant are cooking, heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the chopped shallots and cook until translucent. Stir in the garlic and cook for another 30 seconds, then remove from heat.
5. Step 5: In a large mixing bowl, combine the cooked couscous, shallot and garlic mixture, and roasted eggplant. Add the lemon juice, lemon zest, parsley, and white balsamic vinegar. Gently toss everything together to combine well.

Tips & Variations

• For added texture, toast the couscous lightly in olive oil before cooking.
• Add chopped cherry tomatoes or roasted red peppers for a burst of color and flavor.
• Use fresh thyme instead of dried for a brighter herb flavor.
• Serve warm or chilled for a versatile salad option.

Storage

Store the couscous salad in an airtight container in the refrigerator for up to 3 days. It can be served cold or gently reheated in a skillet over low heat. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular couscous instead of Israeli couscous?

Yes, but the texture will be different. Israeli couscous has a larger, chewy grain that holds up well when roasted with vegetables. Regular couscous cooks faster and is finer but will still work if that’s what you have on hand.

Is this dish vegan?

Yes, this recipe is completely vegan as it uses vegetable stock and no animal products.

Roasted Eggplant Israeli Couscous Recipe

Print Recipe

★★★★★

4.7 from 87 reviews

A flavorful and vibrant dish combining roasted eggplant with tender Israeli couscous, enhanced by a zesty lemon and balsamic dressing and aromatic herbs. This vegetarian recipe is perfect as a hearty side or light main course.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1½ pounds eggplant, cubed
• 1 cup Israeli couscous (dry)
• 1½ cups vegetable stock

Flavored Mix-ins

• ½ cup shallots, chopped
• 1 tablespoon garlic, chopped
• 3 tablespoons parsley, chopped
• 1 tablespoon lemon zest

Seasonings & Liquids

• ¼ cup olive oil (divided: 3 tablespoons for eggplant, 1 tablespoon for shallots)
• 2 tablespoons lemon juice
• 2 tablespoons white balsamic vinegar
• 1 teaspoon thyme
• 1 teaspoon pepper
• ½ teaspoon salt

Instructions

1. Preheat Oven: Preheat your oven to 450°F (230°C) or gas mark 8 to prepare for roasting the eggplant.
2. Roast Eggplant: In a mixing bowl, toss cubed eggplant with salt, pepper, thyme, and 3 tablespoons of olive oil until evenly coated. Spread the eggplant on a lined sheet pan and bake for 25 minutes, stirring halfway through to ensure all sides caramelize beautifully.
3. Cook Couscous: In a saucepan, bring the vegetable stock to a boil and cook the Israeli couscous according to the package instructions. Once cooked, set it aside to cool.
4. Sauté Shallots and Garlic: While couscous and eggplant cook, heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Cook the chopped shallots until translucent, then add the chopped garlic and sauté for an additional 30 seconds before removing from heat.
5. Combine Ingredients: In a large mixing bowl, gently combine the cooled couscous, sautéed shallot and garlic mixture, and roasted eggplant. Add lemon juice, lemon zest, chopped parsley, and white balsamic vinegar. Toss everything together carefully to mix all the flavors without mashing the ingredients.

Notes

• Ensure the eggplant cubes are evenly coated with oil to promote proper caramelization during roasting.
• Cooling the couscous before mixing prevents the dish from becoming mushy and helps maintain texture.
• Use fresh lemon zest for a bright, aromatic flavor that complements the roasted eggplant.
• This dish can be served warm or at room temperature, making it versatile for different occasions.
• For a gluten-free version, substitute Israeli couscous with gluten-free grains like quinoa.

Keywords: Roasted eggplant, Israeli couscous, vegetarian side dish, Mediterranean recipe, lemon balsamic dressing, roasted vegetables