Ohmydish.com


Pomegranate, eggplant and pearl couscous salad

This pomegranate, eggplant and pearl couscous salad is a perfect autumn lunch when the pomegranates and walnuts are in season.

Pomegranate, eggplant and pearl couscous salad
35 minutes 4 people Salads
Pomegranate, eggplant and pearl couscous salad

Ingredients

(✓ Tip: click to check off)

  • 125 gram pearl couscous (Israeli couscous)
  • 1 eggplant
  • 1 pomegranate (we've used a sour type)
  • 1 red onion
  • handful of walnuts
  • few sprigs of fresh parsley
  • 1 teaspoon ground ginger root
  • olive oil
  • pepper and salt to taste
Pomegranate, eggplant and pearl couscous salad ingredients
↑ click on the photo to enlarge

Kitchen equipment needed

(✓ Tip: click to check off)

  • medium-sized pan
  • colander or sieve
  • kitchen cutting machine or something else to create thin eggplant slices
  • grill pan
  • meat tongs
  • cutting board & chef's knife
  • medium-sized bowl
  • fine grater
  • wooden spoon

Preparation

35 minutes 4 people Salads

View the original recipe via:
https://ohmydish.com/recipe/pomegranate-eggplant-and-pearl-couscous-salad


Preparation -- 25 minutes

FILL a medium-sized pan with water and salt, or use a stock cube instead of salt. COOK the couscous for about 10 minutes. DRAIN it and drizzle with olive oil to prevent it from sticking too much and let it cool off a bit.

Meanwhile DIVIDE the eggplant into strips, you can use a knife or kitchen cutting machine to do this. HEAT a grill pan on high heat, drizzle the eggplant slices with some olive oil and grill them shortly on both sides.

GRILL them until a grilling pattern is visible, the exact time depends on the thickness of the slices. SEASON the grilled eggplant slices immediately with pepper and salt.

PEEL and finely chop the red onion. Coarsely CHOP the walnuts and parsley. PEEL and finely grate the ginger root. 

Pomegranate, eggplant and pearl couscous salad
Pomegranate, eggplant and pearl couscous salad

Finishing the pomegranate, eggplant and pearl couscous salad -- 10 minutes

TAP on the halved pomegranates to release the seeds. COMBINE with walnuts, ginger, parsley, red onion and pearl couscous.

DIVIDE the grilled eggplant slices into pieces and add them to the salad. SEASON with pepper and salt, enjoy!


What do you think of this recipe?
0 votes


Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!


← Previous recipe
Banoffee pie