Couscous with eggplant and tomatoes
3 servings
20 minutes
Couscous with eggplants and tomatoes is a bright and aromatic dish of Turkish cuisine that combines the tenderness of grains with the rich flavor of sautéed vegetables. Couscous infused with the aromas of herbs and spices becomes airy and soft, while eggplants add a velvety texture complemented by the freshness of juicy tomatoes. This dish can be served warm or chilled, making it versatile for both family dinners and light summer lunches. Classic Mediterranean spices—garlic, black pepper, and herbs—enhance its rich taste. Historically, couscous originated from North African cuisine but gained its unique notes in Turkey due to local ingredients. The simplicity of preparation makes it an excellent choice for those who appreciate rich flavors without unnecessary complexities.
1
Pour couscous with boiling water at a ratio of 1.5 cups of water to 1 cup of grains. Mix well and cover with a lid. It needs to steep for about 5-10 minutes, but I recommend periodically opening the lid and stirring; you may need to add a little more water.
- Couscous: 1 glass
- Vegetable oil: 2 tablespoons
2
While the groats are soaking, heat the oil in the pan.
- Vegetable oil: 2 tablespoons
3
Cut the eggplants into small cubes and fry in oil until cooked.
- Eggplants: 2 pieces
4
In the middle of frying the eggplant, add diced tomato (I took a fairly large one).
- Tomatoes: 1 piece
5
Cook everything almost until ready, then add chopped greens at the end. I used parsley and green onions, but you can choose greens to your taste: cilantro and dill will pair well.
- Parsley: 1 bunch
- Sea salt: pinch
- Ground dried garlic: pinch
- Ground black pepper: pinch
6
Add the cooked couscous to the prepared vegetables, season with salt and pepper, and add garlic and other spices to taste. Cook for a couple more minutes and remove from heat.
- Couscous: 1 glass
- Sea salt: pinch
- Ground dried garlic: pinch
- Ground black pepper: pinch
7
Delicious both hot and cold.