Each pearl couscous granule is coated with the flavors infused in the olive oil in this dish that brings out the best in eggplant. The fresh mint renders the recipe versatile enough to be served warm, or as a cold salad.
Ingredients (serves 2 )
1/2 cup pearl couscous
1 large or 2 medium eggplant, chopped into 1/2 inch wedges
1/2 medium red bell pepper - (between diced and chopped)
1 clove of garlic - minced
1 Tbsp of olive oil
handful of mint (4-5 leaves)
Salt, Black Pepper
1 Tbsp sumac powder
Steps
Saute the eggplant, red bell pepper in olive oil, salt and black pepper in a large skillet at medium heat. Heat up the pan, then add the olive oil right before the ingredients. Eggplant absorbs oil, you'll have to keep adding to avoid sticking if not using a non-stick pan.
Once the eggplant is browned and fork tender (7-10 mins)- add the clove of garlic, another teaspoon of olive oil and saute at medium heat.
After 3 minutes, remove from heat.
Boil the couscous in salted water per packaging instructions. Between 7-15 mins, check that the couscous is tender, like a pasta.
Remove/Strain the couscous and add directly into the pan with eggplant, bell peppers, and toss.
Incorporate mint, and sumac, and taste for salt. Add lemon if desired.
Comments