Roasted Eggplant, Red Peppers, and Israeli Couscous
Grow Up Your Picnic with Stunning Eggplant and Couscous Dish
Get ready to spice up your next backyard hangout with this exceptional eggplant and couscous side dish! Here's the swear-by guide to create this delightful dish:
What You'll Need:- Israeli couscous with larger, pearl-shaped granules- Roasted tahini (check the label for roasted sesame seeds)- A large eggplant- 1 pound red bell pepper- Various spices: garlic, shallot, olive oil, salt, and pepper- Fresh Italian parsley leaves
Tools: grill pan, baking sheet, saucepan, and mixing bowl
Easy Peasy Recipe Flow
- Mix tahini, lemon juice, garlic, and shallot, then add olive oil and whisk until smooth. Set it aside.
- Toast and cook Israeli couscous, then add it to the tahini mixture. Season, and set it aside.
- Grill the eggplant and red bell pepper, dice them, and combine with the Israeli couscous mixture.
- Add parsley and stir well, then serve warm or at room temperature.
Whip up this fabulous dish for your next cookout or weeknight dinner and watch it disappear faster than you can say "ta-dah"!
- For an added flavor boost to your eggplant and couscous dish, consider incorporating a cool, creamy tahini sauce.
- The uncategorized section of your recipe book might be the perfect place to store this unique eggplant and Israeli couscous recipe along with its stunning nutritional benefits.
- Glutinous, glossy, and full of flavor, the roasted eggplant adds a fantastic texture to the tahini-infused couscous.
- Whether you're grilling in the backyard with friends or whipping up a weeknight dinner, this outstanding eggplant and couscous dish is sure to be a crowd-pleaser.
