Mediterranean Roasted Eggplant and Tomato Couscous Salad
A vibrant Mediterranean salad featuring smoky roasted eggplant, juicy tomatoes, and fluffy couscous tossed in a bright lemon olive oil dressing. Finished with fresh herbs and crumbled feta, it is perfect as a light lunch or a flavorful side dish.
Equipment
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Small whisking bowl
- Chef's knife
Ingredients
- 1 large eggplant cut into 1-inch cubes
- 2 cups cherry or grape tomatoes halved if large
- 1 cup couscous uncooked
- 1.25 cups water or vegetable broth
- 0.5 cup red onion finely diced
- 3 cloves garlic minced, divided
- 5 tablespoons extra virgin olive oil divided
- 3 tablespoons fresh lemon juice about 1 lemon
- 0.33 cup fresh parsley chopped
- 0.25 cup fresh mint or basil chopped
- 0.5 cup feta cheese crumbled
- 1 teaspoon salt plus more to taste
- 0.5 teaspoon black pepper freshly ground
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Cut the eggplant into 1-inch cubes and toss with the tomatoes, 3 tablespoons of olive oil, 2 minced garlic cloves, salt, and pepper directly on the baking sheet, spreading everything into a single even layer.
- Roast for 22 to 25 minutes, stirring once halfway through, until the eggplant is deeply golden and tender and the tomatoes have blistered slightly.
- While the vegetables roast, bring the water or vegetable broth to a boil in a small pot. Stir in the couscous, cover, remove from heat, and let sit for 5 minutes, then fluff with a fork.
- In a small bowl, whisk together the lemon juice, remaining 2 tablespoons of olive oil, remaining minced garlic, a pinch of salt, and pepper until well combined.
- In a large mixing bowl, combine the warm fluffed couscous, roasted eggplant and tomatoes, red onion, and the lemon dressing, tossing gently to coat everything evenly.
- Fold in the chopped parsley, mint or basil, and crumbled feta, reserving a small amount of each to garnish on top before serving.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed, then serve warm or chilled.
Notes
For the best texture, avoid overcrowding the baking sheet when roasting the eggplant, as this causes steaming instead of caramelization. Salting the cubed eggplant for 10 minutes before roasting and patting it dry can help reduce excess moisture. This salad tastes even better after chilling for a few hours, as the couscous absorbs more of the lemon dressing. Store leftovers in an airtight container in the fridge for up to 4 days. Freezing is not recommended due to texture changes in the tomatoes and couscous.