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Couscous Salad with Sauteed eggplant and basil

*adapted from Martha Stewart's Seasonal Produce Guide


  • 3/4 cup Israeli couscous
  • Coarse salt and ground pepper
  • 3 tablespoons olive oil
  • 2 Asian or 1 Italian eggplant, cut into 1/2-inch chunks
  • 3 mini onions or scallions, or 1 sweet onion
  • 2 teaspoons red-wine vinegar
  • 1/3 cup lightly packed fresh basil, torn


  1. In a small saucepan, combine couscous, 1 cup water or broth, and 1/2 teaspoon salt. Bring to a boil, stir once, and reduce to a simmer. Cover and cook until couscous is tender, about 15 minutes.

  2. Meanwhile, in a large skillet with a tight-fitting lid, heat oil over medium-high. Add eggplant and onions  or scallions and stir to coat; season with salt and pepper. Cover and cook, stirring frequently, until eggplant is cooked through, about 5 - 10 minutes.

  3. In a serving bowl, combine eggplant mixture and couscous. Stir in vinegar and basil and season salad with salt and pepper.

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