Eggplant Salad with Israeli Couscous and Basil

Everyday Food, September 2009
  • Prep Time 25 minutes
  • Total Time 25 minutes
  • Yield Serves 4
Add to Shopping List


  • 3/4 cup Israeli couscous
  • Coarse salt and ground pepper
  • 3 tablespoons olive oil
  • 1 pound Italian or graffiti eggplants, cut into 1/2-inch chunks
  • 3 shallots, trimmed and quartered
  • 2 teaspoons red-wine vinegar
  • 1/3 cup lightly packed fresh basil, torn


  1. 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.

  2. 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.

  3. In a serving bowl, combine eggplant mixture and couscous. Stir in vinegar and basil and season salad with salt and pepper.

Recipe Reviews