Name: Eggplant, Avocado & Couscous Salad
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 eggplant (cut in 1" cubes); 2 tbsp olive oil; 1 tsp fresh thyme (chopped); 1/2 tsp salt & pepper; 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; 1 tbsp olive oil; 1 1/3 cup couscous; 2 cups water; pinch salt; 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)

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EGGPLANT, AVOCADO & COUSCOUS 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.

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Prep Time 10 mins

Cook Time 30 mins

Marinate Time 20 mins

Course Dinner, Lunch

Servings

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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