Israeli Couscous with Roasted Eggplant and Tomatoes

Name: Israeli Couscous with Roasted Eggplant and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pints grape tomatoes, halved; 3/4 cup extra-virgin olive oil; 1 teaspoon salt; 4 fresh thyme sprigs; 4 medium eggplant, stemmed and halved lengthwise; Salt and freshly ground pepper; 2 tablespoons olive oil, plus more for rubbing; 4 cups Israeli couscous (1 3/4 pounds); 4 cups water; 1/2 preserved lemon, flesh discarded, rind minced; 1 cup chopped fresh parsley

Servings: persons

3 pints grape tomatoes, halved
3/4 cup extra-virgin olive oil
1 teaspoon salt
4 fresh thyme sprigs
4 medium eggplant, stemmed and halved lengthwise
Salt and freshly ground pepper
2 tablespoons olive oil, plus more for rubbing
4 cups Israeli couscous (1 3/4 pounds)
4 cups water
1/2 preserved lemon, flesh discarded, rind minced
1 cup chopped fresh parsley

1
Preheat the oven to 375.
2
Spread the tomatoes on a large rimmed baking sheet.
3
Drizzle with 1/4 cup of the olive oil and sprinkle with the salt.
4
Scatter the thyme sprigs over the tomatoes and roast in the oven for 1 hour, until the tomatoes are softened and beginning to brown.
5
Discard the thyme sprigs.
6
Transfer the tomatoes and their juices to a bowl.
7
Preheat the broiler.
8
Score the flesh sides of the eggplant halves in a diamond pattern about 1/2 inch deep.
9
Season the scored halves with salt and pepper and rub with olive oil.
10
Arrange the eggplant halves on 2 baking sheets, skin side up.
11
Broil the eggplant about 6 inches from the heat for about 20 minutes, until their skins are charred and the halves have collapsed.
12
Use a spatula to gently loosen the eggplants from the baking sheets.
13
Let cool for 20 minutes.
14
Meanwhile, heat 1 tablespoon of the olive oil in each of 2 large, deep skillets.
15
Add 2 cups of the couscous to each skillet and cook over moderate heat, stirring constantly, until the couscous is deep golden, about 5 minutes.
16
Add 2 cups of the water to each skillet and bring to a boil.
17
Cook until the couscous is barely tender, about 5 minutes.
18
Remove the skillets from the heat and cover.
19
Let stand until all of the water has been absorbed, about 30 minutes.
20
Transfer the couscous to 2 large bowls.
21
Scoop the roasted eggplant flesh onto a cutting board and chop coarsely.
22
Add the eggplant and the roasted tomatoes to the couscous along with the minced preserved lemon and the parsley; season with salt and pepper and toss gently but thoroughly.
23
Transfer the couscous to large platters and serve.

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pints grape tomatoes, halved, 3/4 cup extra-virgin olive oil, 1 teaspoon salt, 4 fresh thyme sprigs, and more.

Yes, Israeli Couscous with Roasted Eggplant and Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!