Middle Eastern Eggplant Salad

Steps to make

1. 1

   Cook couscous

   15 min
   

   In a saucepan over medium-high heat, bring 2 cups stock to a boil and add 200 grams couscous. Reduce the heat to low. Cover partially and simmer, stirring occasionally, for 10 minutes or until couscous is tender. Set aside to cool, about 5 minutes.

2. 2

   Coat eggplants

   3 min
   

   In a small bowl, combine 2 teaspoons of the spice blend and half the olive oil. Place the eggplant wedges on a baking tray and brush with the oil mixture.

4. 3

   Cook eggplants

   5 min
   

   In a large skillet over medium heat, heat 1 tablespoon olive oil. Cook the eggplant wedges, flipping them over frequently, until golden and tender, 3 to 4 minutes. Transfer to a paper towel.

5. 4

   Assemble salad

   2 min
   

   In a serving bowl, place 1 chopped red bell pepper, 1 sliced cucumber, half the mint, and half the cilantro leaves. Add couscous and toss to combine.

6. 5

   Make dressing

   3 min
   

   Remove arils from the pomegranate over a bowl to catch the juice. You need 2 tablespoons of juice. Add pomegranate arils and remaining olive oil to pomegranate juice. Season with salt and black pepper to taste and whisk to combine.

7. 6

   Top couscous with eggplant

   2 min
   

   Top the couscous with the eggplant wedges. Scatter the remaining mint and cilantro leaves over.

8. 7

   Serve

   

   To serve, spoon the dressing over and enjoy!