Couscous & Eggplant Salad

This summer salad is the perfect side dish to everything from grilled lamb chops to hamburgers. You have the sweet creamy taste of the eggplant contrasted with the tartness of the sundried tomato vinaigrette and the acidity of the tomatoes complimented by the fresh herbs. This salad is ideal for picnics since it has no mayonnaise.

Makes 8 servings

Ingredients

1 1/4 C Water

1 C Israeli Couscous *

1 ½ tsp Kosher Salt

1 Large Purple Eggplant

1 oz Pancetta (fried & crumbled) *

1 Dry Pint Grape Tomatoes

1 tsp Fresh Thyme (minced)

½ C Sundried Tomato Vinaigrette *

1 TBS Fresh Parsley minced (Optional)

Directions

Peel and dice the eggplant into ½ inch cubes. Place on a large microwave safe dish covered with two layers of paper towel. Sprinkle 1 teaspoon of kosher salt over eggplant and cover with another piece of paper towel (this will steam the eggplant instead of drying out). Cook in the microwave on high for 10-14 minutes until tender. Place in a large bowl.

Bring 1 ¼ C of water to a boil in a small saucepan and add ½ teaspoon of salt and 1 cup of Israeli couscous. Cook for 8 minutes over a low simmer, stirring occasionally. Place in the large bowl with the eggplant.

Dice the pancetta and fry it in a small frying pan over medium heat until it browns and crisps. Remove with a slotted spoon and place in the bowl with the couscous and eggplant.

Slice the tomatoes in half and add them with the vinaigrette and thyme to the bowl with the couscous and eggplant. Mix well and top with the minced fresh parsley. Serve warm or chilled.

* Pronto Substitutes

Pancetta – use 2 slices of Bacon.

Sundried Tomato Vinaigrette – You can use any other vinaigrette.

Israeli Couscous – You can substitute 1 cup of orzo cooked in 2 quarts of salted water.

To print a copy of this recipe go to Couscous and Eggplant Salad