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This Roasted Eggplant Couscous Salad is veggie-packed and tossed in a tangy red wine vinegar dressing. Top it off with fresh herbs & avocado | ThisSavoryVegan.com #thissavoryvegan #couscous #vegansalad
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5 from 3 votes

Roasted Eggplant Couscous Salad

This Roasted Eggplant Couscous Salad is veggie-packed and tossed in a tangy red wine vinegar dressing. Top it off with fresh herbs & avocado.
Course lunch, Salad, Side Dish
Cuisine Mediterranean
Keyword chickpeas, couscous
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 20 minutes
Total Time 1 hour
Servings 6
Calories 405kcal

Ingredients

FOR THE EGGPLANT

  • 1 eggplant* cut in 1" cubes
  • 2 tablespoon olive oil
  • 1 teaspoon fresh thyme chopped
  • ½ teaspoon salt & pepper

FOR THE CHICKPEAS

FOR THE COUSCOUS

  • 1 tablespoon olive oil
  • 1 ⅓ cup pearl couscous
  • 2 cups water
  • pinch of salt

FOR THE SALAD

  • 1.5 tablespoon olive oil
  • 1.5 tablespoon oil from sun-dried tomato jar
  • 2-3 tablespoon red wine vinegar
  • 1 clove garlic diced
  • 1 shallot finely diced
  • 2 tablespoon sun-dried tomatoes roughly chopped
  • 1 teaspoon oregano
  • 1 cup cherry tomatoes halved
  • 2 tablespoon fresh herbs I used parsley & oregano
  • 1 avocado sliced
  • black pepper for serving

Instructions

  • Preheat the oven to 450 degrees. Add the eggplant ingredients to a bowl and toss to combine. Spread out on a baking sheet and place in the oven for 20 minutes.
  • Combine the chickpea ingredients in a bowl and toss to combine. Spread out on a baking sheet and set aside. After the eggplant has roasted for 20 minutes, use a metal spatula to carefully flip the eggplant and place the eggplant and the chickpeas back in the oven for 10 minutes. Keep an eye on the eggplant - if it starts getting too dark, remove before the chickpeas.
  • Meanwhile, heat the olive oil in a pan and add dry couscous. Toss the couscous until it is toasted - approx. 3 minutes. Add the water & salt and bring to a boil. Lower heat and cover until all of the liquid is absorbed.**
  • Add the olive oil, sun-dried tomato oil, red wine vinegar, garlic, shallot, sun-dried tomatoes and oregano to a large bowl. Whisk to combine.
  • To the same bowl add the couscous, chickpeas & eggplant. Toss to combine and set aside for 20 minutes.
  • To serve add the cherry tomatoes, fresh herbs and avocado. Toss to combine and top with pepper.

Video

Notes

*Salting the eggplant is optional. A lot of recipes call for you to salt the eggplant before roasting. This removes any bitterness. I find that if my eggplant is fresh and pretty firm, I can skip this step. BUT, if your eggplant is a little older, you may want to do this to be on the safe side. Cut the eggplant in half & sprinkle with salt. Let it sit for 10 minutes, then wipe the excess salt off. 
**Be sure to check the instructions on the package of the couscous you use - the amount of water may differ.

Nutrition

Calories: 405kcal | Carbohydrates: 49g | Protein: 10g | Fat: 19g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 230mg | Potassium: 592mg | Fiber: 10g | Sugar: 4g | Iron: 3mg