Mediterranean Couscous Salad
Servings: 4 people
- 1 cup couscous (about 7 oz /200 g)
- 1 cup boiling water (250 ml) or vegetable stock
- 3 medium eggplants (about 3¼ lbs / 1.5 kg), cut into dice
- 2 tablespoons extra virgin olive oil plus more for roasting eggplant
- 1 rib celery (about 2½ oz / 70 g), trimmed and peeled
- 1 large yellow onion (about 5 oz / 150 g), thinly sliced
- 3 tablespoons tomato paste (double concentrate if you can find it)
- 3 tablespoons green olives pitted and roughly chopped
- 1 tablespoon capers
- 1 tablespoon sugar
- 1 tablespoon raisins
- 2 tablespoons white wine vinegar
- 1 tablespoons pine nuts toasted - sub almonds or pistachios
- 1 handful basil leaves for serving
- ¾ teaspoon salt more or less to taste
- Roast the Eggplant: Preheat oven to 400°F (200°C). Cut 3 medium eggplants into chunks, toss with olive oil and ¾ teaspoon salt, and roast on two trays for about 30 minutes, until golden and tender. Set aside.
- Cook the Couscous: Place 1 cup couscous and 1/2 teaspoon salt in a bowl. Pour in 1 cup boiling water, stir, cover, and let sit for 5 minutes. Fluff with a fork and set aside.
- Make the Caponata Sauce: Thinly slice 1 rib celery and 1 large yellow onion. Cook slowly in 2 tablespoons extra virgin olive oil over medium heat until soft and golden, 10–15 minutes.Add 3 tablespoons tomato paste, 3 tablespoons green olives, 1 tablespoon capers, 1 tablespoon sugar, 1 tablespoon raisins, and 2 tablespoons white wine vinegar. Stir and simmer for a few minutes, until the sauce thickens and turns glossy.
- Toast the Pine Nuts: Push sauce to one side of the pan. Toast 1 tablespoons pine nuts on the other side until golden, then mix them in.
- Combine and Rest: Stir in roasted eggplant and fluffy couscous. Cook together 5 minutes, then let rest for at least 2 hours (or overnight).Serve: Top with 1 handful basil leaves. Serve cold or at room temp. Perfect for summer meals or a couscous picnic salad.
