Store leftovers in an airtight container in the fridge for up to 4 days; freezing isn’t recommended, as the eggplant and couscous lose their texture.
Mediterranean Couscous Salad
Servings: people
This Mediterranean couscous salad is a fresh, flavorful twist on classic caponata—tossed with fluffy couscous, roasted eggplant, and a sweet-and-sour mix of olives, capers, and raisins. Perfect served cold or at room temperature, it’s an easy Mediterranean salad that gets better the next day.
Ingredients
- 1 cup couscous (about 7 oz /200 g)
- 1 cup boiling water (250 ml) or vegetable stock
- 3 medium eggplants (about 3¼ lbs / 1.5 kg), cut into dice
- 2 tablespoons extra virgin olive oil plus more for roasting eggplant
- 1 rib celery (about 2½ oz / 70 g), trimmed and peeled
- 1 large yellow onion (about 5 oz / 150 g), thinly sliced
- 3 tablespoons tomato paste (double concentrate if you can find it)
- 3 tablespoons green olives pitted and roughly chopped
- 1 tablespoon capers
- 1 tablespoon sugar
- 1 tablespoon raisins
- 2 tablespoons white wine vinegar
- 1 tablespoons pine nuts toasted - sub almonds or pistachios
- 1 handful basil leaves for serving
- ¾ teaspoon salt more or less to taste
Instructions
- Roast the Eggplant: Preheat oven to 400°F (200°C). Cut 3 medium eggplants into chunks, toss with olive oil and ¾ teaspoon salt, and roast on two trays for about 30 minutes, until golden and tender. Set aside.
- Cook the Couscous: Place 1 cup couscous and ½ teaspoon salt in a bowl. Pour in 1 cup boiling water, stir, cover, and let sit for 5 minutes. Fluff with a fork and set aside.
- Make the Caponata Sauce: Thinly slice 1 rib celery and 1 large yellow onion. Cook slowly in 2 tablespoons extra virgin olive oil over medium heat until soft and golden, 10–15 minutes.Add 3 tablespoons tomato paste, 3 tablespoons green olives, 1 tablespoon capers, 1 tablespoon sugar, 1 tablespoon raisins, and 2 tablespoons white wine vinegar. Stir and simmer for a few minutes, until the sauce thickens and turns glossy.
- Toast the Pine Nuts: Push sauce to one side of the pan. Toast 1 tablespoons pine nuts on the other side until golden, then mix them in.
- Combine and Rest: Stir in roasted eggplant and fluffy couscous. Cook together 5 minutes, then let rest for at least 2 hours (or overnight).Serve: Top with 1 handful basil leaves. Serve cold or at room temp. Perfect for summer meals or a couscous picnic salad.
Notes
SUBSTITUTIONS
- Couscous: Use Moroccan couscous for fluffiness, or swap with pearl couscous or quinoa (great gluten-free option).
- Eggplant: Globe eggplants roast beautifully. Sub with zucchini or bell peppers if needed.
- Celery: Adds crunch. Fennel or cucumber work as refreshing swaps.
- Yellow onion: Go for sweet, soft onions. Red onion or shallots are fine too.
- Tomato paste: Double concentrate is best. Crushed tomatoes work if reduced.
- Olive oil: EVOO is key. Avocado oil in a pinch, but don’t skip the richness.
- White wine vinegar: Apple cider or red wine vinegar are fine substitutes. Avoid balsamic.
- Capers: Can’t find them? Try chopped green olives or anchovies.
- Sugar: Balances the vinegar. Honey or maple syrup also work.
- Raisins: Add sweetness. Try dried apricots, currants, or leave them out.
- Green olives: Castelvetrano are ideal. Black olives = saltier vibe.
- Pine nuts: Toasted for crunch. Almonds or pistachios are great too.
- Basil: Fresh is best. Sub with mint or parsley.
- Salt: Season to taste — olives and capers bring plenty on their own.
- Let it rest: The flavor gets better after a few hours or overnight.
- Use double-concentrated tomato paste: Adds bold flavor without watering down the sauce.
- Taste and adjust: Too sharp? Add sugar. Too sweet? Add vinegar.
- Make it a meal: Add tuna, chickpeas, or mozzarella for a full lunch.
- Serve at room temp: Don’t serve it cold — let those flavors shine.
- Leftover couscous? Use it! Just reheat or steam to fluff it up.
