Eggplant, Avocado & Couscous Salad

EGGPLANT, AVOCADO & COUSCOUS SALAD
Recipe for Couscous, Eggplant, Avocado Salad
Recipe for Couscous, Eggplant, Avocado Salad

Eggplant, Avocado & Couscous Salad

This Roasted Eggplant Couscous Salad is veggie-packed and tossed in a tangy red wine vinegar dressing. Top it off with fresh herbs & avocado. Layered with so many textures and flavors, and makes a fabulous quick grab out the fridge leftover lunch.
Prep Time 10 mins
Cook Time 30 mins
Marinate Time 20 mins
Course Dinner, Lunch
Servings 6

Ingredients
  

For the Eggplant

  • 1 eggplant cut in 1" cubes
  • 2 tbsp olive oil
  • 1 tsp fresh thyme chopped
  • 1/2 tsp salt & pepper

For the Chickpeas

  • 15 oz can chickpeas drained and rinsed
  • 1 tsp olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano

For the Couscous

  • 1 tbsp olive oil
  • 1 1/3 cup couscous
  • 2 cups water
  • pinch salt

For the Salad

  • 1 1/2 tbsp olive oil
  • 1 1/2 tbsp oil from sun-dried tomato jar
  • 2 tbsp red wine vinegar
  • 1 clove garlic diced
  • 1 shallot finely diced
  • 2 tbsp sun-dried tomatoes roughly chopped
  • 1 tsp oregano
  • 1 cup cherry tomatoes halved
  • 2 tbsp fresh herbs
  • 1 avocado sliced
  • black pepper for serving, to taste

Instructions
 

  • Preheat the oven to 450 degrees. Add the eggplant ingredients to a bowl and toss to combine. Spread out on a baking sheet and place in the oven for 20 minutes.
  • Combine the chickpea ingredients in a bowl and toss to combine. Spread out on a baking sheet and set aside. After the eggplant has roasted for 20 minutes, use a metal spatula to carefully flip the eggplant and place the eggplant and the chickpeas back in the oven for 10 minutes. Keep an eye on the eggplant - if it starts getting too dark, remove before the chickpeas.
  • Meanwhile, heat the olive oil in a pan and add dry couscous. Toss the couscous until it is toasted - approx. 3 minutes. Add the water & salt and bring to a boil. Lower heat and cover until all of the liquid is absorbed
  • Add the olive oil, sun-dried tomato oil, red wine vinegar, garlic, shallot, sun-dried tomatoes and oregano to a large bowl. Whisk to combine.
  • To the same bowl add the couscous, chickpeas & eggplant. Toss to combine and set aside for 20 minutes.
  • To serve add the cherry tomatoes, fresh herbs and avocado. Toss to combine and top with pepper.
Keyword seasonal
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