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Israeli Couscous Summer Salad with Grilled Eggplants

There's nothing quite as delicious as a light summer couscous salad with roasted vegetables. This herb filled couscous is a must have for any summer Barbeque. It's easy and quick to make and is the ideal side dish for summer.
Made with fresh mint leaves, fresh parsley, eggplants, fresh lemon and lots of spices. It's so good and incredibly simple to make
Course Salad, Side Dish, Vegan
Keyword salad, vegan
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people
Author Simone - Munchyesta.com

Ingredients

  • 1 cup Dry Couscous
  • 2 tsp Tamari
  • 1 tsp Ground Cumin
  • Finely Grated Lemon Zest from 1 Lemon
  • 1 Red Onion Finely Diced
  • 2 Eggplants Sliced
  • 1 tbsp Greek Spice Mix I use my Gyros Spice Mix
  • 1 bunch Fresh Parsley Chopped
  • 1 bunch Fresh Mint Leaves Chopped
  • Juice from ½ Lemon
  • ¼ cup Extra Virgin Olive Oil
  • 1 tbsp Sweet and Sour Chili Sauce Mild or hot as you prefer
  • Salt and Pepper to taste

Instructions

  • Cook the couscous as instructed on the package, but add the lemon zest, ground cumin and tamari as well.
  • Preheat your grill or oven and coat both sides of the eggplant slices generously with olive oil, salt, pepper and greek spice mix (if you don't have a greek spice mix you can use, paprika, thyme, ground cumin and salt).
  • Grill the eggplants for 5 minutes on each side or until they are golden brown on the outside and soft on the inside.
    Remove the eggplants from the grill and cut them into smaller chunks, being careful not to burn your fingers.
  • Next, use a fork to fluff up your couscous and add the diced red onions, fresh herbs, olive oil, lemon juice and salt and pepper to taste. Mix everything together to combine and finally mix in the grilled eggplants.
    Serve hot or cold and enjoy.