Mediterranean Couscous Salad with Eggplant, Cherry Tomatoes and Pickled Peppers

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Mediterranean Couscous Salad with Eggplant, Cherry Tomatoes and Pickled Peppers Recipe

This Mediterranean couscous salad is full of fresh and flavorful ingredients, making it ideal as a side dish or light lunch. The roasted eggplant adds a meaty texture and smoky flavor to the salad, while the pickled peppers add a tangy kick. The couscous is light and fluffy, with a burst of sweetness from the cherry tomatoes. The salad is dressed with a simple lemon and garlic dressing that perfectly complements all of the flavors.

Ingredients

• 1/4 cup chopped fresh parsley
• 1 small aubergine, diced
• 1/2 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 1/2 cups vegetable broth
• 1 minced garlic clove
• 1/4 cup pickled peppers, chopped
• 2 tbsp lemon juice
• Season with salt and pepper to taste
• 1 cup couscous

Time Needed

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Instructions

• Preheat the oven to 400 degrees Fahrenheit.
• Season the diced aubergine with salt and pepper and toss with 1 tablespoon olive oil.
• Roast the aubergine for 20-25 minutes, or until tender and golden brown, on a baking sheet.
• Bring the vegetable broth to a boil in a saucepan.
• Stir the couscous into the boiling broth to combine.
• Remove from the heat and set aside for 5 minutes before fluffing the couscous with a fork.
• To make the dressing, whisk together the remaining olive oil, lemon juice, garlic, salt, and pepper in a small bowl.
• Combine the cooked couscous, roasted eggplant, cherry tomatoes, pickled peppers and chopped parsley in a large mixing bowl.
• Toss the salad with the dressing to coat evenly.
• Refrigerate the salad for at least 30 minutes before serving.

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