Ingredients
1 cup pearl couscous
1 med-large eggplant, diced
1 or 2 red capsicums, diced
2 zucchinis, diced
Parsley
Olive oil
Salt
Tahini Dressing:
2 tbsp lemon juice
2 tbsp water
2 tbsp tahini
2 cloves garlic, crushed
Salt
Eggplant, Red Capsicum, Zucchini and Pearl Couscous Salad with Tahini Dressing
by Bronwen Laight
Directions
Cook Israeli couscous according to packet directions and set aside in a large bowl. Heat a generous amount of oil in a large pan to very hot then add the diced eggplant. Turn heat down to low-medium and cook, stirring frequently, for a few minutes. Add the diced red capsicums and keep stirring frequently. When the eggplant is looking golden brown and is soft through add the zucchini and cook for a few more minutes. Remove from heat and season to your taste. Dressing: whisk all of the dressing ingredients together in a bowl until smooth. Mix the cooked vegetables, the tahini dressing and the chopped parsley into the couscous. Serve as a side dish or as a light lunch Note: for a gluten free option substitute quinoa for the Israeli cous cous
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
— Lila
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