She Strengthens

Savory Middle Eastern-Inspired Couscous Dish

Get ready to indulge in a flavorful and nutritious side dish that’s perfect for a light lunch or as a accompaniment to your favorite grilled meats. Our recipe takes inspiration from the creamy and rich Baba Ghanoush dip, with a twist that’s both easy to make and packed with nutrients.

The Essentials

When shopping for ingredients, make sure to grab Israeli couscous, which has larger, pearl-shaped granules and a more glutinous texture than its North African counterpart. Also, opt for roasted tahini, which is essential for that deep, nutty flavor. Check the label for roasted sesame seeds to ensure you’re getting the right one.

A Simple yet Satisfying Recipe

This recipe yields 4 to 6 servings and can be prepared in just 45 minutes. With a difficulty level of easy, it’s perfect for a quick weeknight dinner or a weekend gathering.

Ingredients

• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons roasted tahini
• 1 medium garlic clove, minced
• 1 medium shallot, minced
• 1/4 cup olive oil
• 1 cup Israeli couscous
• 3 cups water
• Kosher salt
• Freshly ground black pepper
• 1 medium eggplant (about 1 pound), trimmed and cut lengthwise into 1/4-inch-thick slices
• 1 medium red bell pepper, cored, seeded, and quartered
• 1/4 cup loosely packed fresh Italian parsley leaves, coarsely chopped

Preparing the Tahini Dressing

In a large bowl, whisk together lemon juice and tahini until smooth. Add the garlic and shallot, stirring to combine. Slowly drizzle in 2 tablespoons of olive oil while continuously whisking until fully incorporated. Set aside.

Cooking the Couscous

Heat 1 tablespoon of olive oil in a medium saucepan over medium-high heat. Add the couscous and cook, stirring occasionally, until light golden brown and toasted, about 3 minutes. Carefully add the water, season with salt, and bring to a boil. Reduce the heat to medium and simmer until the couscous is tender, about 8 to 10 minutes. Drain well through a fine-mesh strainer. While still warm, add the couscous to the reserved tahini dressing and stir to combine. Taste and season with salt and pepper as needed.

Grilling the Vegetables

Heat a grill pan or outdoor grill to high (about 450°F to 550°F). Meanwhile, place the eggplant and red pepper slices on a baking sheet and rub both sides with the remaining 1 tablespoon olive oil. Season with salt and pepper. When the grill is ready, place the eggplant and pepper slices on the grill and cook, uncovered, flipping halfway through, until browned and dark grill marks appear on both sides, about 6 to 8 minutes total for the eggplant and 10 to 12 minutes total for the red pepper. Transfer to a cutting board.

Assembling the Dish

When the vegetables are cool enough to handle, cut them into small dice and add them to the couscous. Sprinkle with the parsley and stir to combine. Serve warm or at room temperature, perfect for a satisfying side dish or light lunch.