Recipe

Couscous Salad Recipe

	Lonni2000 / All my dishes 10 months, 1 week ago vegetarian side Prep:10m Cook:20m Servings:6	Lonni2000
	vegetarian

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Ingredients

1 eggplant - quartered lengthwise

2 cups tomato juice (if I don't have it around I use the juice from canned tomatoes and dilute it with water)

1 1/4 cups instant couscous

25 small cherry tomatoes - halved

2 cups chickpeas

2 tablespoons finely chopped fresh parsley

1/4 cup extra virgin olive oil

4 tablespoons olive oil

3 tablespoons red wine vinegar

salt for sprinkling and to taste

pepper to taste

Directions

- 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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