Grilled Eggplant and Mediterranean Couscous
This Grilled eggplant and Mediterranean Couscous are topped with a perfect tomato sauce and crunchy cashews. Absolutely the best of all Mediterranean flavors.
Ingredients
For the couscous
- 1 tsp Italian seasoning
- 1 cup couscous
- 1 cup fresh orange juice
- 1 tbsp olive oil
- 1/2 tsp salt
For the Eggplant and Tomato Sauce
- 1 teaspoon dried oregano
- 1 large aubergine
- 1 16 oz tin chopped tomatoes
- 1/2 onion diced
- 1/4 cup water
- 2 tbsp olive oil
- 1 bay leaf
- 1/4 cup cashews
Instructions
Make the Couscous
- To a medium bowl, add the couscous, Italian seasoning, olive oil and salt.
- Microwave the orange juice for 1 minute to warm up. Don’t boil.
- Pour the orange juice over the couscous and place a plate on top. Leave for 5 minutes and fluff with a fork. Reserve.
Make the Tomato Sauce and Grill the Eggplants
- Wash and cut the eggplants into 8 thick rounds, transfer to a bowl with salt and water. Place a plate over the eggplants to keep them under water. Leave it while you prepare the rest of the recipe.
- Take a saute pan to medium-high heat, When hot, add 1 tbsp of olive oil and add the onions, bay leaf and oregano. Cook for 4 minutes flipping the rounds halfway.
- Turn the heat to low. Add the tomatoes with liquids, salt and stir. Simmer for 15 minutes, stirring occasionally.
- While the sauce cooks, remove the eggplants from water and pat them dry.
- In frying pan, heat at medium-high heat, when hot add 1/2 tbsp of olive oil and add the eggplant rounds. Cook for 5 minutes until golden brown and add more 1/2 tbsp of olive oil and flip. Cook for 5 minutes.
- Transfer the cooked eggplants to a serving plate. When the sauce is ready and thickened, transfer to another serving bowl.
- Scatter the cashews and a drizzle of more olive oil if desired.