Couscous Salad with Eggplant, Zucchini and Tomatoes

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Couscous Salad with Eggplant, Zucchini and Tomatoes Recipe

This tasty couscous salad is loaded with Mediterranean flavors and nutritious vegetables. It's ideal for a light lunch or as a dinner side dish. It's impossible to resist the combination of fluffy couscous, tender aubergine, zucchini and juicy tomatoes.

Ingredients

• 1 cup couscous
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 1/4 cup lemon juice
• Season with salt and pepper to taste
• 2 zucchinis, diced
• 2 tomatoes, diced
• 1 1/4 cups water
• 1 aubergine, diced
• 2 garlic cloves, minced

Time Needed

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Instructions

• Bring water to a boil in a medium saucepan.
• Stir in the couscous and remove from the heat.
• Allow to sit for 5 minutes, covered.
• Warm the olive oil in a large skillet over medium heat.
• Cook until the aubergine and zucchini are tender and lightly browned, about 10 minutes.
• Cook for another 2-3 minutes after adding the tomatoes and garlic to the skillet.
• Combine the couscous, vegetables, lemon juice, parsley, salt, and pepper in a large mixing bowl.
• Combine thoroughly.
• Refrigerate until ready to serve or serve immediately.

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