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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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vegetarian side Ingredients:
1 eggplant - quartered lengthwise |
2 cups tomato juice (if i don't have it around i use the juice from canned tomatoes and dilute it with water) |
1 1/4 cups instant couscous |
25 small cherry tomatoes - halved |
2 cups chickpeas |
2 tablespoons finely chopped fresh parsley |
1/4 cup extra virgin olive oil |
4 tablespoons olive oil |
3 tablespoons red wine vinegar |
salt for sprinkling and to taste |
pepper to taste |
Directions:
1. - sprinkle the exposed flesh of the eggplant with salt and let it sweat on paper towels for 30 minutes - brush with olive oil, and cut into small slices
2. - cook the eggplant in a frying pan until soft, transfer to paper towels to drain and let cool
3. - combine the couscous, tomato juice, 2 tablespoons olive oil, and salt & pepper in a large saucepan over high heat - bring to a boil, stir, remove from heat, cover, let stand for 5 minutes, fluff with a fork
4. - mix the extra virgin olive oil and red wine vinegar, and wisk!
5. - combine the couscous, eggplant, chickpeas, cherry tomatoes, and vinaigrette in a large bowl - season with salt and pepper
6. - stir in the parsley, and you're done!
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