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Home Chuck Roast Slow Cooker With Mushroom Soup

Couscous Salad Recipe

Ingredients

How to make it

  • - sprinkle the exposed flesh of the eggplant with salt and let it "sweat" on paper towels for 30 minutes - brush with olive oil, and cut into small slices
  • - cook the eggplant in a frying pan until soft, transfer to paper towels to drain and let cool
  • - combine the couscous, tomato juice, 2 tablespoons olive oil, and salt & pepper in a large saucepan over high heat - bring to a boil, stir, remove from heat, cover, let stand for 5 minutes, fluff with a fork
  • - mix the extra virgin olive oil and red wine vinegar, and wisk!
  • - combine the couscous, eggplant, chickpeas, cherry tomatoes, and vinaigrette in a large bowl - season with salt and pepper
  • - stir in the parsley, and you're done!

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The Cook

lonni2000 Edmonton, CA

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