ISRAELI COUSCOUS, EGGPLANT AND TOMATO GRATIN
This is an eggplant Parmesan of sorts on top of a bed of Israeli couscous. If you've made fresh tomato sauce over the summer or you're still getting wonderful tomatoes at the farmers' market, use fresh tomato sauce; otherwise, use canned tomatoes for your marinara sauce. You can substitute cooked grains for the Israeli couscous; if you don't tolerate gluten, try the recipe using cooked brown rice instead. I like to use Japanese or baby Italian eggplants for this.
Provided by Martha Rose Shulman
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Line a baking sheet with foil and coat foil generously with olive oil. Toss eggplant slices with salt to taste and 2 tablespoons of the olive oil. Line baking sheet with the slices in a single layer (you may need 2 baking sheets, or do this in batches). Place in oven and roast for 15 minutes. Eggplant will look dry on surface but should be soft when pierced with a knife. Remove from oven and, wearing oven mitts, carefully fold the foil up in half over the eggplant and crimp edges to create a sealed packet. Allow eggplant to steam inside the packet for another 15 minutes (you can cook couscous during this time). Turn oven down to 375 degrees.
- Oil a 2-quart gratin or baking dish with olive oil. Place cooked Israeli couscous in a bowl and stir in 1/2 cup of the tomato sauce. Spoon into baking dish in an even layer.
- Remove eggplant slices from foil packet (they should be thoroughly tender), and layer on top of couscous, overlapping slices slightly. Cover with remaining tomato sauce and sprinkle on Parmesan cheese. Drizzle on remaining tablespoon of olive oil. Place in oven and bake 30 minutes, until browned and bubbling. Allow to sit for at least 10 minutes before serving. Sprinkle with torn or slivered basil leaves just before serving.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 625 milligrams, Sugar 7 grams
COUSCOUS WITH EGGPLANT (AUBERGINE)
Make and share this Couscous With Eggplant (Aubergine) recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a saucepan, add the shallots, onions, turmeric, coriander, eggplant, salt and pepper.
- Cook over medium-high heat, stirring, until wilted, but do not brown.
- Add the water, bring to a boil, add the couscous and blend well.
- Cover tightly, remove from the heat and let stand for 5 minutes.
- Add the butter and lemon juice, stir and blend with a fork to separate the grains.
- Keep warm.
STUFFED EGGPLANT WITH ISRAELI COUSCOUS
Spice up your side dish spread with stuffed eggplants that are halved and roasted in foil packets before being filled with toasted Israeli couscous flavored with allspice, cinnamon, bay leaves, parsley and feta cheese. A garnish of juicy pomegranate seeds provides a burst of fresh fruit flavor to this Middle Eastern-inspired dish from Kelly Senyei of Just a Taste.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Cut the eggplants in half lengthwise, wrap each half in a sheet of Reynolds Wrap® Aluminum Foil and arrange them on a baking sheet. Roast the eggplants until the centers are soft and tender, about 30 minutes. Unwrap the eggplants and scoop out the center pulp, leaving a 1/2-inch border around the edges of each eggplant. Roughly chop the reserved pulp and set it aside.
- Add the olive oil to a medium saucepan set over medium-low heat. Add the garlic and cook, stirring constantly for 1 minute, then add the couscous, allspice, bay leaves and cinnamon stick and cook, stirring constantly, for an additional 2 minutes.
- Add the chicken broth and 1/2 teaspoon salt then bring the mixture to a boil. Reduce the mixture to a simmer, cover the saucepan, and cook the couscous until it is tender and the liquid has absorbed, 10 to 12 minutes. Remove the bay leaves and cinnamon stick. Stir in the reserved eggplant, parsley and feta cheese, then divide the couscous mixture evenly among the eggplants.
- Arrange the stuffed eggplants on a foil-lined baking sheet and return them to the oven, uncovered, and bake until they are warmed throughout, about 5 minutes. Remove the eggplants from the oven, top them with pomegranate seeds and serve immediately.
COUSCOUS WITH EGGPLANT
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan, add the shallots, onions, turmeric, coriander, eggplant, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
- Add the water, bring to a boil, add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
- Add the butter and lemon juice, stir and blend with a fork to separate the grains. Keep warm.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 329 milligrams, Sugar 1 gram, TransFat 0 grams
ISRAELI COUSCOUS WITH ROASTED EGGPLANT AND CINNAMON-CUMIN DRESSING
Provided by Bon Appétit Test Kitchen
Categories Side Roast Vegetarian Quick & Easy High Fiber Eggplant Healthy Low Cholesterol Cinnamon Potluck Couscous Cumin Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Coat rimmed baking sheet with nonstick spray. Place eggplant cubes on sheet; drizzle with 3 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender, turning occasionally, about 40 minutes.
- Meanwhile, cook couscous in boiling salted water until just tender, about 8 minutes. Drain. Rinse under cold water until cool; drain again. Place in large bowl.
- Toast cumin seeds in small skillet over medium-high heat until slightly darkened, about 4 minutes. Grind seeds in spice mill; place in small bowl. Add vinegar, cinnamon, and 2 tablespoons oil. Whisk to blend; season with salt and pepper. Mix in onion.
- Add raisins, cilantro, eggplant cubes, and dressing to couscous. Toss to coat.
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- Heat oil in an ovenproof Dutch oven over medium-high heat. Add spice mixture, eggplant, and next 6 ingredients (eggplant through garlic); sauté 3 minutes. Add tomato juice, orange juice, and water; bring to a boil. Reduce heat, and simmer 2 minutes. Remove from heat; stir in couscous. Cover and bake at 350° for 20 minutes.
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- Preheat the oven to 425°F. In a large bowl, toss together the peaches, onion, eggplant, chickpeas, thyme sprigs, 5 tablespoons of the olive oil, paprika, cayenne, 1 teaspoon of the salt and 1 teaspoon of the black pepper. Divide the mixture between two rimmed baking sheets and spread into a single layer. Bake until the vegetables are tender, 18 to 20 minutes. Remove the thyme sprigs.
- Meanwhile, bring the broth to a boil in a large saucepan. Add the couscous, cover, and reduce the heat to maintain a simmer. Cook until the liquid has been absorbed and the couscous is al dente, 8 to 10 minutes.
- In a large serving bowl, toss together the couscous, roasted vegetables and peaches, olives, parsley, mint, lemon zest, lemon juice, tahini, remaining 3 tablespoons oil, remaining 1 teaspoon salt and remaining ½ teaspoon pepper. Serve warm, chilled or at room temperature.
MOROCCAN EGGPLANT WITH COUSCOUS RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Side Dish
- Put the couscous in a large bowl. Add 375 ml (13 fl oz/1 1/2 cups) boiling water and leave for 10 minutes, or until all the water is absorbed. Fluff up the grains with a fork.
- Heat 2 tablespoons olive oil in a large frying pan. Sauté the onion for 8-10 minutes, or until browned. Remove from the pan using a slotted spoon and set aside.
- Cut the eggplant into 1 cm (1/2 inch) slices, then into quarters, and place in a large bowl. In a small bowl, mix the spices together, then sprinkle over the eggplant, tossing until well coated.
- Add the remaining olive oil to the pan and reheat over medium heat. Cook the eggplant, turning once, for 20-25 minutes, or until browned. Remove from the pan.
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4.8/5 (5)Category Main, VegetarianCuisine Middle EasternTotal Time 55 mins
- Slice the eggplant lengthwise, then use small knife to make diagonal criss cross scores deep into the eggplant, making sure you don't cut the skin. (See notes)
- Place on baking tray, flesh side up, and roast for 40 minutes until completely soft. The cooking time will vary depending on the size of the eggplant you are using.
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- Heat oven to 220C/400F. Toss the eggplant cubes with cooking spray, chopped onion, and whole garlic cloves in a roasting pan and season with salt and pepper. Roast for 15 minutes.
- Remove the garlic and place it on a separate plate. Using a fork, mash it and then coat the eggplant mixture with the mashed garlic. Set aside to cool.
- Put the couscous and water and a pinch of salt into a bowl and cover for 5 minutes. Fluff with a fork and transfer to a salad bowl.
ISRAELI COUSCOUS WITH ROASTED EGGPLANT AND ... - FOOD & …
From foodandwine.com
Servings 20Total Time 3 hrs
- Preheat the oven to 375°. Spread the tomatoes on a large rimmed baking sheet. Drizzle with 1/4 cup of the olive oil and sprinkle with the salt. Scatter the thyme sprigs over the tomatoes and roast in the oven for 1 hour, until the tomatoes are softened and beginning to brown. Discard the thyme sprigs. Transfer the tomatoes and their juices to a bowl.
- Preheat the broiler. Score the flesh sides of the eggplant halves in a diamond pattern about 1/2 inch deep. Season the scored halves with salt and pepper and rub with olive oil. Arrange the eggplant halves on 2 baking sheets, skin side up. Broil the eggplant about 6 inches from the heat for about 20 minutes, until their skins are charred and the halves have collapsed. Use a spatula to gently loosen the eggplants from the baking sheets. Let cool for 20 minutes.
- Meanwhile, heat 1 tablespoon of the olive oil in each of 2 large, deep skillets. Add 2 cups of the couscous to each skillet and cook over moderate heat, stirring constantly, until the couscous is deep golden, about 5 minutes. Add 2 cups of the water to each skillet and bring to a boil. Cook until the couscous is barely tender, about 5 minutes. Remove the skillets from the heat and cover. Let stand until all of the water has been absorbed, about 30 minutes.
- Transfer the couscous to 2 large bowls. Scoop the roasted eggplant flesh onto a cutting board and chop coarsely. Add the eggplant and the roasted tomatoes to the couscous along with the minced preserved lemon and the parsley; season with salt and pepper and toss gently but thoroughly. Transfer the couscous to large platters and serve.
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- Combine 2/3 cup water, couscous and 1/8 teaspoon salt in a small saucepan. Bring to a boil over high heat. Remove from heat, cover and set aside.
- Halve eggplants through the stem; brush the cut sides with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt and pepper. Grill the eggplants, flipping once halfway, until charred and tender, 10 to 12 minutes. Let cool for 5 minutes.
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EGGPLANT AND BASIL WITH ISRAELI COUSCOUS - BELLY FULL
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Reviews 27Category Side DishCuisine AmericanTotal Time 20 mins
- In a small saucepan, combine couscous, vegetable broth, and salt. Bring to a boil, stir once, and reduce heat to low. Cover and cook until the couscous is tender, about 10 minutes.
- In the meantime, in a large skillet with a tight-fitting lid, heat oil over medium-high. Add eggplant and shallots and stir to coat; season with salt and pepper. Cover and cook, stirring frequently to prevent burning, until shallots are caramelized and eggplant is cooked through, about 10 minutes.
- In a serving bowl, combine eggplant mixture and couscous. Stir in vinegar and basil and season salad with another sprinkle of salt and pepper.
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