Roasted Eggplant Israeli Couscous Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 450°F (230°C) or gas mark 8 to prepare for roasting the eggplant.
- 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.
- 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.
- 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.
- 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
