COUSCOUS WITH EGGPLANT AND MINT with lemon and crunchy almonds is a fresh, aromatic first course, perfect for warm seasons. The light, separate grains of couscous are wrapped in the full flavor of golden eggplant, which gives a soft and slightly smoky note.
Fresh mint adds a pleasant cooling sensation, while lemon provides a citrus touch that balances the flavors and makes the dish livelier. Crunchy almonds complete the dish, offering an irresistible texture and a gentle contrast between soft and crunchy.
It’s a simple yet nuanced dish, ideal served warm or cold—great for a light lunch, a summer buffet, or a picnic. A recipe that blends Mediterranean flavor and lightness in every bite.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 1/2 cups dry couscous
- 1 cup water (or broth)
- 2 black oval eggplants (medium)
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- 1 lemon (organic/unwaxed)
- 8 leaves mint
- sliced almonds
For the eggplant and mint couscous you will need
- 2 Pans
- 1 Bowl
- 1 Grater
- 1 Citrus juicer
Preparation couscous with eggplant and mint
The preparation of Couscous with eggplant and mint is very easy and quick.
Wash the eggplants and cut them into slices about 3/8 inch thick. From these slices, cut into cubes. In a large skillet add a generous drizzle of oil and gently brown the garlic. Add the eggplant cubes, season with salt and cook until golden and tender (about 10–15 minutes). Remove the garlic and let cool slightly.
Place the couscous in a bowl and cover it with an equal amount of hot, lightly salted water. Cover the bowl and let it rest for 5 minutes. After resting, dress with oil and fluff with a fork.
Add the eggplant, chopped mint, the juice and zest of one lemon, a drizzle of oil and a grind of pepper. Mix well, cover and chill in the fridge for 30 minutes to let the flavors meld.
Serve the couscous with eggplant and mint with a drizzle of olive oil and the toasted sliced almonds.
Variations
Add feta or primo sale for a richer version or chickpeas to make it more nutritious.
