Logo Print This Recipe

Couscous with Eggplant and Feta

Posted by Peggy on April 3, 2010

Couscous with Eggplant and Feta
Recipe: Couscous with Eggplant and Feta


  • 2 eggplants
  • 2 tablespoons plus 1/2 cup extra virgin olive oil
  • 10 ounces couscous, plain or whole grain
  • 1/4 cup freshly squeezed lemon juice (1-2 lemons)
  • 1 teaspoon garlic
  • 1/2 teaspoon coriander, optional
  • 1 pint (10 ounces) red or yellow grape tomatoes, washed and halved
  • 1/2 cup (3/4 ounce) loosely packed mint leaves, washed and chopped, reserving extra sprigs for garnish
  • 3/4 cup crumbled feta cheese, plus 1/4 cup cubed feta for garnish


  1. Wash eggplant and, with a vegetable peeler, remove strips of skin leaving thin black stripes on eggplant. Cut into 1/2-inch slices, lightly salt and place on a clean cloth or paper towels. Allow moisture to drain from eggplant 30 minutes.
  2. Preheat oven to 425˚.
  3. Cut eggplant into 1-inch diced pieces (you should have 6 cups diced eggplant) and toss with 2 tablespoons olive oil. On a foil-lined baking sheet, bake eggplant on middle rack of oven until lightly browned and just tender, 10-12 minutes. Reserve.
  4. Cook couscous according to package instructions.
  5. Make a dressing by whisking together lemon juice, garlic, coriander, if using, and remaining 1/2 cup extra virgin olive oil. Toss couscous, eggplant, cherry tomatoes, mint and feta with dressing. Garnish with reserved mint sprigs and feta.

Time to drain eggplant: 30 minutes

Active Time: 15 minutes

Number of servings (yield): apx. 8 servings

Copyright © Peggy Lampman's dinnerFeed.