Israeli Couscous Salad with Roasted Eggplant and Mint
This Israeli Couscous Salad with Roasted Eggplant and Mint is a vibrant and healthful dish that combines the nutty flavors of perfectly roasted eggplant with the light, chewy texture of couscous, accented by fresh mint and a zesty dressing. It's a versatile salad that fits beautifully into a mezze spread or serves as a refreshing side.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Large pot
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 1 cup Israeli couscous 180g
- 1 large Eggplant about 1 lb / 450g, cut into 1-inch cubes
- 3 tablespoons Olive oil 45ml, divided
- 1 teaspoon Salt 6g, divided
- 1/2 teaspoon Black pepper 1g
- 1 cup Cherry tomatoes 150g, halved
- 1 medium Cucumber 200g, diced
- 1/4 cup Red onion 40g, finely chopped
- 1/4 cup Fresh mint leaves 10g, chopped
- 1/2 cup Feta cheese 75g, crumbled
- 2 tablespoons Lemon juice 30ml
- 1 Garlic clove minced
- 1 teaspoon Honey 7g
Instructions
- Preheat your oven to 425°F (220°C). As it warms, line a baking sheet with parchment paper.
- Toss the cubed eggplant with 1 tablespoon (15ml) of olive oil, ½ teaspoon (3g) of salt, and ¼ teaspoon (0.5g) of black pepper until well coated. Spread the eggplant on the prepared baking sheet in a single layer, ensuring the pieces do not touch for even roasting.
- Roast the eggplant in the preheated oven for 25-30 minutes, turning halfway through, until it is tender and the edges are golden brown. Once done, remove from the oven and let it cool slightly.
- While the eggplant is roasting, cook the Israeli couscous according to the package instructions. Typically, bring 1¼ cups (295ml) of water to a boil, add the couscous, reduce heat to a simmer, cover, and cook for 10-12 minutes until al dente. Fluff with a fork and let it cool.
- In a large mixing bowl, combine the roasted eggplant, cooked couscous, cherry tomatoes, cucumber, red onion, and fresh mint.
- In a small bowl, whisk together the remaining 2 tablespoons (30ml) of olive oil, lemon juice, minced garlic, honey, and the remaining ½ teaspoon (3g) of salt until emulsified.
- Pour the dressing over the salad and toss to coat evenly.
- Gently fold in the crumbled feta cheese.
- Taste and adjust seasoning if necessary.
- Serve the salad at room temperature or chilled, garnished with additional mint leaves if desired.
Notes
This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. The flavors meld beautifully as it sits, making it an excellent make-ahead option for picnics or meal prep. For a vegan version, omit the feta or use a plant-based alternative.