Eggplant, Red Capsicum, Zucchini and Pearl Couscous Salad with Tahini Dressing

by Bronwen Laight
Eggplant, Red Capsicum, Zucchini and Pearl Couscous Salad with Tahini Dressing

Ingredients

1 cup pearl couscous
1 med-large eggplant, diced
1 or 2 red capsicums, diced
2 zucchinis, diced
Parsley
Olive oil
Salt

Tahini Dressing:
2 tbsp lemon juice
2 tbsp water
2 tbsp tahini
2 cloves garlic, crushed
Salt

Directions

Cook Israeli couscous according to packet directions and set aside in a large bowl. Heat a generous amount of oil in a large pan to very hot then add the diced eggplant. Turn heat down to low-medium and cook, stirring frequently, for a few minutes. Add the diced red capsicums and keep stirring frequently. When the eggplant is looking golden brown and is soft through add the zucchini and cook for a few more minutes. Remove from heat and season to your taste. Dressing: whisk all of the dressing ingredients together in a bowl until smooth. Mix the cooked vegetables, the tahini dressing and the chopped parsley into the couscous. Serve as a side dish or as a light lunch Note: for a gluten free option substitute quinoa for the Israeli cous cous

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