Salads
Eggplant, couscous, and basil salad
60 min4 serv.20 февр. 2026 г.
Description
Perfect for an everyday table. 1. In a small saucepan, combine couscous, 1 cup water, and 1/2 teaspoon salt. Bring to a boil, stir once, then reduce heat. Cover and cook until the couscous is tender, about 15 minutes. 2. Meanwhile, heat oil in a large skillet over medium heat. Add eggplant and shallot. Stir, season with salt and pepper. Cover and cook, stirring occasionally, until the onion turns caramel-colored, 10 to 12 minutes. 3. In a bowl, mix the eggplant mixture and couscous. Add vinegar and basil, season the salad with salt and pepper, and serve. Garnish as desired and serve.