Warm Couscous Salad Recipe

Name: Warm Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant (aubergine); 2 garlic cloves; 1 cup boiling water; 1 cup instant couscous; 1 handful pitted olives; 4 tomatoes; 2 tsp rosemary, finely chopped; 1 tsp ground paprika and cayenne pepper; 1 salt; 1 a few tablespoons of extra virgin olive oil

Servings: persons

1 eggplant (aubergine)
2 garlic cloves
1 cup boiling water
1 cup instant couscous
1 handful pitted olives
4 tomatoes
2 tsp rosemary, finely chopped
1 tsp ground paprika and cayenne pepper
1 salt
1 a few tablespoons of extra virgin olive oil

1
Heat some oil in a skillet over high heat.
2
Add cubed eggplant.
3
When nicely browned, turn down the heat
4
Continue frying the eggplant until soft, add minced garlic.
5
When fragrant, add boiling water and couscous.
6
Take off heat and cover with a lid
7
After 10 min, fluff the couscous with a fork, then add chopped olives, cubed tomatoes, rosemary, salt and paprika
8
Drizzle with olive oil and serve warm.
9
Enjoy :)

857

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 10 ingredients. The key ingredients include: 1 eggplant (aubergine), 2 garlic cloves, 1 cup boiling water, 1 cup instant couscous, and more.

Yes, Warm 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.

Warm Couscous Salad

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