Israeli Couscous Salad with Roasted Eggplant

Israeli Couscous Salad with Roasted Eggplant

Serving Size: Makes 4 side servings


  • 1 large eggplant, quartered and cut into 1/4 inch slices
  • 1 large red onion, quartered and cut into 1/4 inch slices
  • 1/4 cup olive oil, divided
  • 1 teaspoon salt, divided
  • 1 teaspoon cumin
  • 1 lemon, juiced
  • zest of 1 lemon
  • 1 garlic clove, minced
  • 1 cup Israeli couscous
  • 1/2 cup chopped cilantro leaves


  1. Preheat the oven to 450°F.
  2. In a large mixing bowl, combine the eggplant, onion, 2 tablespoons of olive oil, 1/2 teaspoon salt, and the cumin. Toss until fully coated, and then turn out onto a parchment or foil-lined baking sheet. Shake the pan to make sure the vegetables lie flat and have the maximum possible surface area exposed.
  3. Roast in the oven for 20 minutes. With a spatula, redistribute the vegetables so they brown on the opposite side, and return to the oven for another 10-20 minutes, until the vegetables are dark brown and caramelized.
  4. In the meantime, whisk the remaining olive oil and salt, and the lemon juice, zest, and garlic in a medium mixing bowl.
  5. Bring a medium pot of salted water to a boil. Cook the couscous until just tender, about 8 minutes. Drain, and add to the bowl (with the dressing). Toss together with the roasted eggplant and cilantro. Serve as a bed for lamb chops, or a nice piece of grilled fish.


NOTE: omit the cilantro, and the salad can keep for up to 3 days in the fridge. Simply add in the herbs before serving.

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