A vibrant and healthy dish that captures the essence of summer, combining roasted eggplant and juicy tomatoes with fluffy couscous and fresh herbs.
Ingredients
Scale:
1 large eggplant, diced into 1-inch cubes
2 cups cherry tomatoes, halved
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
1 cup couscous
1 ¼ cups vegetable broth or water
1 tablespoon lemon juice
½ teaspoon salt
1 cup fresh parsley, chopped
½ cup fresh basil, chopped
¼ cup red onion, finely chopped
¼ cup feta cheese, crumbled (optional)
Additional lemon juice for dressing
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the diced eggplant and halved cherry tomatoes. Drizzle with olive oil, then sprinkle with salt, black pepper, and dried oregano. Toss until the vegetables are well-coated.
Spread the vegetable mixture onto a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, stirring halfway through.
While the vegetables roast, bring the vegetable broth (or water) to a boil in a saucepan. Stir in the couscous and salt, then cover and remove from heat. Let it sit for 5 minutes.
After 5 minutes, fluff the couscous with a fork and add lemon juice.
In a large bowl, combine the roasted eggplant and tomatoes with the fl￭ couscous, parsley, basil, and red onion. Gently mix until everything is evenly distributed.
Adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to taste. If using, sprinkle crumbled feta cheese on top just before serving.
