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Dinner

Eggplant Salad with Israeli Couscous and Basil

When summer produce is at its peak, make this delicious dish, which combines mild and gently sweet eggplant, zippy and fresh basil, and chewy, nutty Israeli couscous.

Ingredients :

    ¾ cup Israeli couscous
    Coarse salt and ground pepper
    3 tablespoons olive oil
    1 pound Italian or graffti eggplants, cut into ½-inch chunks
    3 shallots, trimmed and quartered
    2 teaspoons red-wine vinegar
    ⅓ cup lightly packed fresh basil, torn

Direction :

    In a small saucepan, combine couscous, 1 cup water, and 1/2 teaspoon salt. Bring to a boil, stir once, and reduce to a simmer. Cover and cook until couscous is tender, about 15 minutes.
    Meanwhile, 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, until shallots are caramelized and eggplant is cooked through, 10 to 12 minutes.
    In a serving bowl, combine eggplant mixture and couscous. Stir in vinegar and basil and season salad with salt and pepper.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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