Warm Moroccan Spiced Couscous Salad
cups/6 oz. sliced onion
cups/7 oz. ½” cubed eggplant
Tbsp./1 oz. grated ginger
Tbsp./½ oz. chopped garlic
sriracha or other hot sauce
or to taste
cup/4 oz. thinly sliced carrots
cup/4 oz. diced red pepper
cup/6 oz. Israeli couscous
cup/ 2 oz. roughly chopped cilantro
Heat a large saucepan over medium heat. Add the vegetable oil and sauté the onion, seasoning with salt and pepper, until soft and starting to brown (about 5 minutes).
Add the eggplant, stir together with the onions. Cover and cook until softened (about 3 minutes).
Add the ginger and garlic, stirring to caramelize. Sprinkle with salt and pepper to taste.
Add the cinnamon, cumin, coriander, and sriracha. Stir to bloom the spices.
Add the carrots, red pepper, and couscous. Stir to mix everything well.
Add 2 cups water and a pinch of salt. Cover and simmer for 10 minutes or until the water is absorbed. Taste and adjust seasoning.
Stir in cilantro and divide between bowls.
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National Pasta Association Recipe