My good friend Kyla put me on to this recipe which I adapted the following from – I’ve actually never cooked Israeli couscous before but I definitely will again. I had some Greek pita bread and about a pound of ground lamb that I had Brock mix a bunch of garlic into, shape into patties and cook in a skillet while I made a small batch of Tzatziki Sauce and the couscous – this was dinner on Thursday. Friday I took out some Turkey Bolognaise from the freezer to have with spaghetti and last night was a smattering of leftovers.
Israeli Couscous with Eggplant and Red Pepper
1 c. Israeli couscous
1 onion, sliced into slivers
1 eggplant (2-3 cups), diced
1 red pepper, diced
2–3 c. chicken broth
Place the couscous in a non-stick skillet over medium heat and stir or shake it until it’s nicely toasted – it will look toasted, and obviously overdone is not a good thing. Once it looks done, add in a couple of cups of the broth and allow it to simmer until it’s al dente, adding more broth as needed.
Meanwhile, in a separate skillet, heat up a bit of olive oil and saute the onion for a good 10 minutes until it starts to caramelize, then add in the eggplant and continue to cook and stir until the eggplant looks as done as you’d like it (for me, it was about another 10 minutes). Next add in the red pepper and saute until all of the vegetables are nicely mixed – feel free to add salt and pepper but the broth should be adding a lot of extra flavor to the couscous.
Once the couscous is done, add it all into the vegetable mixture, it’s fine if there’s still some broth left to soak up since that will happen once it all cooks together for a few minutes. This is how I left it for dinner, but it would also be great served warm with some mint and feta stirred in – I think there are several things that you could do depending on what ingredients you had in your fridge.
- Category: Couscous, Salad