This is one of the two couscous salads we make regularly. The other has chickpeas, raisins and mushrooms. You’ll find it here: fahyfamilyrecipes.wordpress.com/1996/07/16/couscous-salad
1 1/2 c instant couscous soaked in 1 1/2 c water for 1/2 an hour
1 large eggplant
4 leeks, halved lengthwise and sliced thin
2 medium zucchini, halved lengthwise and cut into 1/2 inch thick slices
1/3 c virgin olive oil
1 pint cherry tomatoes
1 T lemon juice
1/4 c fresh basil, minced
1/4 c fresh mint, minced
Cut the eggplant into 1/2 inch pieces — layer the eggplant in a colander and salt it well. Set it aside for 20 minutes. Rinse and pat dry.
Set oven to 400 degrees.
In a large roasting pan toss the eggplant together with the leeks, zucchini and 3 T olive oil out of the third of a cup total. Bake for 45 minutes, stirring occasionally until tender and lightly browned. Allow to cool slightly and then transfer to a serving bowl. Add the rest of the ingredients and toss gently to combine. Serve at once, or chill.