Couscous which is a very common dish in the Mediterranean region is often served with vegetable or meat gravy. It is also served as salad along with veggies or any lean meat.
Here in this recipe, I combined with eggplant stir fry to make this delicious salad. The beauty lies in presenting your creation. So I layered the eggplant and couscous and then topped it up with some feta cheese.
Alternatively, it can be baked till the cheese melts. So try this Eggplant-Couscous Delight and surprise your family and friends. Light on the stomach, healthy and nutritious too, this exotic preparation can be enjoyed any time of the day as it is or along with some soup.
- 4-5 long eggplants, cubed
- 1/2 cup couscous
- 2-3 tbsp. oil
- 1 tsp. mustard seeds
- 1/4 tsp. asafoetida
- 1 sprig curry leaves
- 1 onion, chopped
- 1" ginger, chopped
- 3-4 garlic cloves, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tbsp. roasted coriander-cumin powder
- 1 tsp. sambar powder (opt)
- 1 tbsp. coriander leaves
- 2-3 tbsp. feta cheese, crumbled
Add 3/4 cup water and a pinch of salt to the couscous. Cover and keep aside fr 10 minutes. Fluff it up with a fork.
Heat oil in a non-stick pan and temper with the mustard seeds. After it stops spluttering, add the asafoetida, followed by the eggplants, onion, ginger, garlic, curry leaves and all the dry spices.
Saute on a low flame till they turn soft. Sprinkle water at intervals. When done, add the coriander leaves and keep aside.
To assemble - layer the serving dish with half of the cooked eggplants, then add half of the couscous, followed again by the remaining eggplant. The last layer should be that of the remaining couscous.
Sprinkle the crumbled feta cheese. Heat through in the microwave and serve as a salad. Alternatively, it can be baked till the cheese melts.