Israeli Couscous Salad with Roasted Eggplant, Caramelized Onions & Goat Cheese

Posted On July 7th, 2012 Author Lia Rinaldo

Israeli Couscous Salad with Roasted Eggplant, Caramelized Onions & Goat Cheese

1 cup of Israeli couscous
1 1/3 cup of beef or chicken broth (veg if you want it to be a completely vegetarian version)
Juice of one lemon
1/3 to 1/2 cup of crumbled goat cheese (I use the local Ran-Cher Acres hailing out of Aylesford which you can grab at Fox Hill or Pete's and they come in a variety of seasoned versions- all of them work, go figure)
Small handful of fresh parsley, chopped
Small handful of fresh mint chopped
A few fresh chives, chopped
1 regular eggplant
3-4 tablespoons of extra virgin olive oil for eggplant and a splash of oil for the assembled salad to coat
1 tablespoon of butter for cooking onions
2 regular onions, sliced thin
Splash of canola oil to grease the baking tray and 2-3 tablespoons for cooking onions
Kosher salt & fresh ground coarse pepper to taste for baking eggplant and again on the assembled salad

1. Roast eggplant. Preheat oven to 400ªF. Lightly grease a baking sheet with a little canola oil. Cut ends ends off eggplant and slice into even 2/3"- 1" rounds. Brush both sides with olive oil and sprinkle with pepper and kosher salt. Roast in oven until softened and brown for about an hour. Flip once at the half way point. Let cool and slice into cubes. Set aside.

2. Caramelize onions. At the same time that the eggplant is roasting, you can get rolling on onions and everything else. Insert more wine here. In a cast iron skillet on med-high, melt the knob of butter and add in a couple of tablespoons of canola oil. Once hot, throw in the onions and fry, browning and stirring them for a couple of minutes. Then turn the heat to low and let them sweat it out and reduce for half an hour or more. Set aside and cool.

3. Cook Couscous. Bring to 1 1/3 cup of broth to boil in a saucepan. Pour 1 cup of couscous into the pan. Cook for 10-12 minutes. Cool.

4. Assemble the salad. In a bowl mix couscous, eggplant, fresh herbs and onions. Splash around some olive oil to lightly coat everything. Add lemon juice and mix a bit more. Add the crumbled goat cheese and very carefully stir in. Then finish it all off with salt and pepper to taste. Serve at room temperature.

Site Design: James Rothenburg