Couscous Salad with Eggplant and Spinach
What does it include?
Ingredients
- 200 g couscous
- 2 large eggplants
- 200 g fresh spinach
- 1 tbsp olive oil
- 2 tbsp natural yogurt
- 1 lemon, juice
- 1 clove garlic, minced
- 1 sprig of fresh mint, chopped
- Salt and pepper to taste
How to prepare it step by step?
Preparation
- Preheat the oven to 200°C.
- Cut the eggplants into cubes, toss with olive oil, and spread on a tray.
- Roast for 25 minutes until golden brown, ensuring a rich, smoky flavor.
- Cook couscous according to package instructions, then cool in the refrigerator.
- In a bowl, whisk together yogurt, lemon juice, minced garlic, and chopped mint for a zesty dressing.
- Drain the spinach and combine with the couscous in a large bowl.
- Add the roasted eggplants and drizzle with the yogurt sauce.
- Season with salt and pepper to taste, adjusting for a perfect balance of flavors.
Full description
Indulge in this vibrant and aromatic salad, where the smoky essence of roasted eggplant harmonizes with the tender couscous and fresh spinach. The dish is elevated by a creamy yogurt and lemon dressing, infused with garlic and mint, offering a burst of Mediterranean flavors. Each bite is a celebration of textures and tastes, ideal for a refreshing lunch or a satisfying main course. Savor the subtle interplay of flavors and enjoy a culinary journey to the Mediterranean.
