Couscous Salad
From lonni2000 15 years agoIngredients
- 1 eggplant - quartered lengthwise shopping list
- 2 cups tomato juice (if I don't have it around I use the juice from canned tomatoes and dilute it with water) shopping list
- 1 1/4 cups instant couscous shopping list
- 25 small cherry tomatoes - halved shopping list
- 2 cups chickpeas shopping list
- 2 tablespoons finely chopped fresh parsley shopping list
- 1/4 cup extra virgin olive oil shopping list
- 4 tablespoons olive oil shopping list
- 3 tablespoons red wine vinegar shopping list
- salt for sprinkling and to taste shopping list
- pepper to taste shopping list
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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