Israeli Couscous w/Caramelized Onions, Eggplant & Feta Recipe
Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License
Ingredients
- 1 cup Israeli Couscous
- olive oil
- 1 Vidalia onion, sliced into slivers
- 2 cloves garlic
- juice of one lemon
- 1 tablespoon of tahini
- 5 baby eggplants (3-4″ in diameter) or 1 large eggplant, chopped
- 2 sprigs of mint, leaves cleaned and chopped
- 1/2 cup feta cheese, crumbled
- salt and pepper to taste
Recipes for your iPhone
Find delicious recipes on what ingrediants you already have! Download iPhone app now!
How to make Israeli Couscous w/Caramelized Onions, Eggplant & Feta
- Boil a pot of water and place couscous in the water with a pinch of salt. Cook until couscous is al dente (3-5 minutes). Drain couscous and rinse with cold water. Set aside.
- Heat up the olive oil and sauté the onions in a small pan. The trick to getting them caramelized is keep cooking the onions over a very low heat so its sugars are released. Stir them a bit every once in a while and keep an eye on them while you move on to the eggplant.
- In a large frying pan, heat up a splash of olive oil and then add the garlic. Lower the heat to medium and add eggplant and cook until it gets a bit crispy. Set aside.
- Once the onions and eggplant are done, add them to the couscous in a large bowl. Whisk up the lemon juice, tahini, some salt and pepper to taste and a tablespoon of olive olive oil. Pour over the couscous, onion and eggplant mixture and mix. Add the mint and feta and mix it up some more. Serve warm or cold.
Register or login to add a comment!
all your recipes are just wonderful , i'd love to live at your house! :D