Eggplant and Zucchini Couscous

This is one of the two couscous salads we make regularly. The other has chickpeas, raisins and mushrooms. You’ll find it here:

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.

Eggplant Zucchini Couscous front
Eggplant Zucchini Couscous back

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