Recipe: Israeli Couscous with Eggplant and Asparagus
A little tahini and lemon juice turn this Israeli couscous into a fantab side dish! Personally I took a big serving to work and it turned out to be a wonderful lunch time treat!
Ingredients:
1 cup Israeli Couscous
5 Tbsp olive oil
1 Red Onion, sliced into slivers
2 cloves garlic, chopped
1 large eggplant, chopped
1 Bundle of Asparagus, chopped
juice of one lemon
1 Tbsp tahini
1/3 cup Thai Sweet Basil, chopped
1/2 cup Parmesan Cheese, thinly sliced
Salt and pepper to taste
Instructions:
Bring a pot of water to a boil then place in couscous. Cook until couscous is al dente. Drain couscous and rinse with cold water. Place in a large bowl.
Heat 2 tbsp olive oil in a small pan then add onions. Over a very low heat cook onions, stirring occasionally letting them caramelize.
In a large frying pan, heat 2 tbsp olive oil and then add the garlic. Cook till garlic becomes translucent. Lower the heat to medium, add eggplant and asparagus. Cook until eggplant becomes a bit crispy.
Add eggplant, asparagus and onions to couscous in the large bowl.
In a small dish combine lemon juice, tahini, basil and salt & pepper to taste with one tbsp of olive olive oil.
Pour over the couscous, onion and eggplant mixture and mix. Add the sliced Parmesan, mix. Serve immediately or chill and serve cold!
