WARM COUSCOUS SALAD WITH SWEET POTATOES AND EGGPLANT

I learned the technique of roastingĀ couscous at the Tishbi Winery Cafe in Israel. This is my adaption of their recipe.

I learned the technique of roastingĀ couscous at the Tishbi Winery Cafe in Israel. This is my adaption of their recipe.

Makes 6 to 8 servingsĀ Ā 

Ingredients

  • 1 lb sweet potatoes, peeled and cut into cubes
  • 1 lb Asian eggplants, trimmed and diced
  • 3 tbsp extra virgin olive oil - divided
  • 1 tsp kosher salt - divided
  • 1/4 tsp aleppo pepper or cayenne - divided
  • couscous:
  • 2 cups instant couscous
  • 1 tsp kosher salt
  • 2 cups boiling water
  • 1/3 cup extra virgin olive oil
  • 2 tbsp thinly sliced sun-dried tomatoes or marinated cherry tomatoes
  • 2 tbsp chopped fresh cilantro
  • 1 cup goat cheese, diced
  • salt and pepper to taste

Method

  1. Toss sweet potatoes and eggplant in separate bowls with 1 1/2 tbsp olive oil each and half the salt and pepper. Arrange in a single layer on baking sheets lined with parchment. Roast in a preheated 400F oven for 25 to 30 minutes until lightly browned and crispy. Reserve.
  2. Meanwhile place instant couscous in a baking dish with salt and boiling water. Cover with foil and let soak 10 minutes. Fluff with a fork. Toss with theĀ 1/3 cup of olive oil. Spread on a baking sheet lined with parchment paper. Place in a preheated 425F oven for 15 to 25 minutes or until slightly crispy.
  3. Combine couscous with sweet potatoes, eggplant, sundried tomatoes, cilantro and cheese. Season to taste.

WARM COUSCOUS SALAD<br />WITH SWEET POTATOES AND EGGPLANT

Find more of Bonnie's delicious recipes in her cookbooks: