Store the eggplant couscous salad in an airtight container in the fridge for up to 4 days, or freeze it for up to 2 months for easy future meals.
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.
SUBSTITUTIONS
- Couscous: Use traditional or whole wheat; swap for quinoa or bulgur if gluten-free.
- Water: Substitute veggie stock for more flavor.
- Eggplant: Globe or Italian is best; sub with zucchini or mushrooms.
- Olive oil: Extra virgin for flavor; avocado oil or spray for lighter option.
- Celery: Adds crunch; fennel or cucumber are fun swaps.
- Onion: White, yellow or red.
- Tomato paste: Double-concentrated is best; sun-dried tomato purée works too.
- Olives: Green for briny bite; Kalamata or black for variation.
- Capers: Tangy and salty; pickles or pickle juice in a pinch.
- Sugar: Balances flavor; maple syrup, agave, or omit.
- Raisins: Sweet touch; try cranberries or dates.
- Vinegar: White wine is classic; red wine, cider, or lemon juice work too.
- Pine nuts: Toasted for crunch; almonds, pistachios, or sunflower seeds are great subs.
- Basil: Fresh is best; swap with parsley, mint, or soft herbs.
- Cut eggplant evenly for even roasting and golden bites.
- Don’t crowd the tray — roast in batches if needed.
- Salt the couscous or use veggie broth for max flavor.
- Use double-concentrated tomato paste for deep umami.
- Let it rest — even better after a few hours or overnight.
- Keep the sweet: Raisins or dates balance the tangy sauce.
- Adjust to taste: Skip capers or vinegar for picky eaters.
- Serve chilled or room temp — perfect for summer or picnics.
