Grilled Eggplant Couscous Salad
A fresh and flavorful Mediterranean salad combining perfectly grilled eggplant with fluffy, tender couscous. Delicate notes of fresh mint, creamy goat cheese, and cherry tomatoes make this an elegant and light dish, perfect for summer.
🛒 Ingredients
4 servings
- 1 medium eggplant, sliced
- 3 tablespoons olive oil
- 5 oz couscous
- 0.95 cups hot vegetable broth
- 7 oz cherry tomatoes, halved
- A handful of fresh mint, chopped
- 3.5 oz goat cheese, crumbled
- Juice of 1/2 fresh lemon
- Salt and pepper to taste
Watch the original video
Watch on TikTokDirections
- 1
Preheat the broiler to high.
- 2
Place the eggplant slices on a baking sheet, brush generously with olive oil, and season with salt and pepper.
- 3
Broil for about 15 minutes, turning the slices and adding more oil halfway through, until the eggplants are golden and tender.
- 4
Meanwhile, pour the couscous into a large bowl, pour the hot vegetable broth over it, cover, and let stand for 10 minutes.
- 5
In a small bowl, combine the cherry tomatoes, chopped mint, goat cheese, and remaining olive oil.
- 6
Fluff the couscous with a fork, then add the grilled eggplant, tomato-mint mixture, and fresh lemon juice.
- 7
Toss well and serve warm or at room temperature.
💡 Chef's Tip
You can prepare this salad the day before and serve it cold. For a vegan version, replace the goat cheese with plain tofu or chopped toasted nuts.
