Roasted Eggplant And Tomato Couscous Salad Recipe

Name: Roasted Eggplant And Tomato Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 3 cups Cubed Italian Eggplant; 3 cups Halved Sugar Plum Tomatoes (cherry Or Grape Will Work, Too); 3-1/2 Tablespoons Extra Virgin Olive Oil, Divided; 2 teaspoons Salt, Divided; 1/2 teaspoons Pepper, Divided; 1/2 cups Israeli Couscous; 1 cup Low Sodium Vegetable Broth; 1/4 cups Water; 1/4 cups Dry Roasted, Unsalted Pine Nuts; 1/4 cups Reduced Fat/light Feta Cheese; 2 cups Chopped Fresh Basil Leaves; Salt And Pepper; FOR THE DRESSING:; 3 Tablespoons Red Wine Vinegar; 1 Tablespoon Balsamic Vinegar; 1 Tablespoon Lemon Juice

Servings: persons

FOR THE SALAD:
3 cups Cubed Italian Eggplant
3 cups Halved Sugar Plum Tomatoes (cherry Or Grape Will Work, Too)
3-1/2 Tablespoons Extra Virgin Olive Oil, Divided
2 teaspoons Salt, Divided
1/2 teaspoons Pepper, Divided
1/2 cups Israeli Couscous
1 cup Low Sodium Vegetable Broth
1/4 cups Water
1/4 cups Dry Roasted, Unsalted Pine Nuts
1/4 cups Reduced Fat/light Feta Cheese
2 cups Chopped Fresh Basil Leaves
Salt And Pepper
FOR THE DRESSING:
3 Tablespoons Red Wine Vinegar
1 Tablespoon Balsamic Vinegar
1 Tablespoon Lemon Juice

1
Preheat oven to 325u00b0F.
2
1. Place eggplant cubes on a lightly greased baking sheet in a single layer. Drizzle 1 tablespoon of extra virgin olive oil over, sprinkle on 1 teaspoon salt and 1/4 teaspoon pepper, mix, and place back in a single layer. On a separate, lightly greased baking sheet, place halved tomatoes in a single layer with their interiors facing up. Drizzle 1 tablespoon of extra virgin olive oil over, and sprinkle on 1 teaspoon salt and 1/4 teaspoon pepper. Bake for 45-50 minutes. Remove the baking sheets from the oven and let the vegetables cool.
3
2. In a small sauce pot on medium heat, heat up 1/2 tablespoon extra virgin olive oil. Add couscous and stir. Cook until couscous becomes lightly browned (about 5 minutes). Meanwhile, in another small sauce pot, bring the vegetable broth and water mixture to a low boil. After the couscous is browned, slowly pour in the boiling broth mixture and stir. Bring couscous and broth to a low boil, reduce heat to medium-low, and simmer until couscous has absorbed liquids (about 12 minutes). Season lightly with salt to taste. Remove from heat and set aside.
4
3. In a small bowl, combine ingredients for dressing. In a large bowl, combine the couscous, eggplant, tomatoes, pine nuts, feta cheese, and basil. Pour in the dressing and mix gently to combine. Season with salt and pepper to taste.

904

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: FOR THE SALAD:, 3 cups Cubed Italian Eggplant, 3 cups Halved Sugar Plum Tomatoes (cherry Or Grape Will Work, Too), 3-1/2 Tablespoons Extra Virgin Olive Oil, Divided, and more.

Yes, Roasted Eggplant And Tomato Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Eggplant And Tomato Couscous Salad

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