Bring this vibrant salad to your next picnic, potluck or backyard barbecue. Inspired by the bright, herb-forward flavors of traditional Middle Eastern tabbouleh, this hearty variation replaces bulgur with fluffy couscous and adds roasted eggplant and crumbled feta for extra substance and depth. The result is a colorful, satisfying dish that can stand alone as a vegetarian meal or shine alongside grilled foods.
Tender, lightly charred eggplant lends a silky texture and subtle smokiness that complements the couscous, while lemon juice, olive oil and a generous handful of fresh herbs infuse every bite with brightness. Crumbled feta adds a salty tang, and a touch of chile brings pops of heat that balance the salad’s citrusy notes.
One of this salad’s greatest strengths is its make-ahead convenience. In fact, it benefits from a little resting time, allowing the flavors to meld and the herbs to perfume the couscous. Serve it at room temperature for the best flavor and texture. While preparation involves a bit of chopping, the effort is well rewarded. Be especially generous with the parsley, mint and other fresh herbs; the couscous readily absorbs their flavors, ensuring that every forkful is fragrant, lively and refreshing.
Colorful and packed with contrasting textures, this couscous salad is a crowd-pleasing dish that brings the spirit of tabbouleh to any warm-weather gathering.
Charred Eggplant Couscous Salad
Active time: 45 minutes
Total time: 45 minutes, plus cooling time
Yield: Serves 6
Ingredients
Eggplant
3 to 4 small or Italian eggplants, about 1 pound
Olive oil
Kosher salt and freshly ground black pepper
Couscous
1 1/2 cups water
1 1/2 cups couscous
2 tablespoons olive oil, plus more as needed
1 teaspoon kosher salt, or more as needed
1 large garlic clove, grated
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest, plus more for garnish
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne
1 medium red bell pepper, seeded and finely diced
1 small red chile, such as Fresno, seeded and finely diced
1 cup chopped flat-leaf parsley leaves
1 cup chopped cilantro leaves
1/2 cup mint leaves, plus additional leaves for garnish
1/3 cup crumbled feta cheese
Directions
Trim the ends of the eggplants, then slice lengthwise, about 1/4 inch thick. Generously brush the slices with olive oil and season with salt and black pepper.
If grilling, cook the eggplants over direct medium heat until soft and charred on both sides, turning once or twice, 6 to 8 minutes. Alternatively, heat the oven to 425 degrees. Arrange the eggplant slices in one layer on a rimmed baking sheet lined with parchment. Roast until soft and charred in spots, 12 to 15 minutes, flipping once.
Once cooked, cool the eggplants to room temperature. Tear or cut the slices into 1-inch strips. Set aside while you prepare the couscous.
Bring the water to a boil in a medium saucepan. Turn off the heat and stir in the couscous, 2 tablespoons olive oil, and 1 teaspoon salt. Cover the saucepan and let stand until the liquid is absorbed, about 10 minutes. Fluff with a fork.
Add the garlic, lemon juice and zest, the cumin, coriander, paprika and cayenne to the couscous and stir to combine. Stir in the peppers, parsley, cilantro and mint. If the couscous is too dry, add 1 to 2 tablespoons more olive oil to moisten. Taste for seasoning and add more salt if desired.
Fold half of the eggplant into the couscous. Spread in a serving bowl or on a platter. Layer the remaining eggplant on top.
Scatter the feta and mint over the couscous. Garnish with additional lemon zest. Serve at room temperature.
Lynda Balslev is an award-winning writer, cookbook author and recipe developer, and authors the blog TasteFood.