Eggplant Bruschetta Couscous

“Bruschetta” is an Italian appetizer consisting of grilled bread rubbed with garlic and topped with olive oil, salt, pepper, tomatoes, etc. There are many variations of this dish and I am so in love with every variation. My love led me to the creation of what I call “brushetta couscous”. The dish technically isn’t bruschetta because it is not served on bread. Report me to the Italian bruschetta police; I don’t care as long as you give this dish a try. For those not familiar with Israeli couscous, it is a wheat based baked pasta produced in the shape of round pearls. It is tiny and chewy and yummy and if you can’t find it you can replace it with any small pasta, rice or grain of your choice. Quinoa would likely be my second choice.

Serves 3-4 as a side dish

1 1/3 cup dry Israeli couscous

1 tbsp olive oil

1 small eggplant, diced

1/2 pint cherry tomatoes

Salt, pepper

1 clove garlic, minced

Make a foil packet with diced eggplant, cherry tomatoes, salt, pepper, 1 clove minced garlic and 1-2 tbsp olive oil. Place on the grill on high heat or in your oven on 350 degrees for 20-30 minutes. Remove the packet when the tomatoes have burst and the eggplant is soft. Be careful to not to spill the yummy juices that have gathered in the packet.

While the eggplant/tomatoes are cooking, prepare your couscous. In a saucepan on medium heat, add 1 tbsp olive oil and couscous and toast for about 5 minutes. Add 1 cup 3/4 boiling water to couscous and once it returns to a boil lower heat to medium low for 10-12 minutes or until water is absorbed. Be careful not to overcook the couscous as it behaves just like pasta.

Once the couscous is done, poor the contents of the foil including the juice on top and serve.

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