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Pearl Couscous Eggplant Salad

by Ivana Katz (follow)
Ivana is passionate about travel, writing, photography and website design. Visit her at: www.web4business.com.au
Lunch (1652)      Vegetarian (1441)      Simple (949)      Eggplant (74)      Salads (39)      Couscous (21)     
This delicious salad can be served on its own or as an accompaniment. Easy to prepare and full of flavour.

Pearl couscous eggplant salad

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: 4-6 servings

8 tablespoons olive oil
1 eggplant (chopped)
1 onion (chopped)
2 cups gourmet pearl couscous
2 cups water or vegetable stock
4 tomatoes (chopped)
4 spring onions (chopped)
1/2 cup fresh corriander (chopped)
1/2 cup parmesan or mozzarella cheese
Salt and pepper

Pearl couscous eggplant salad


Put 4 tablespoons of olive oil into a non-stick pan over medium heat.

Add chopped eggplant and cook until soft.

Pearl couscous eggplant salad

In a separate pot cook onion for 2-3 minutes with 2 tablespoons of olive oil.

Add eggplant, pearl couscous, water/stock and coriander to pot with onion and bring to simmer.

Season with salt and pepper

Cook for 10 minutes, adding a little boiling water if a bit dry.

Pearl couscous eggplant salad

When it’s cooked the stock will have been absorbed. Let cool slightly.

Pearl couscous eggplant salad

Put the tomatoes in a small bowl, season with salt and mix in 2 tablespoons of oil.

Stir tomatoes into pearl couscous, mix in the cheese and spring onions and serve.

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