Pearl Couscous and Eggplant Salad

© 2020 Tulia

August 17, 2019 1 min read

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Recipe Type: Salad, Easy, Vegan 
Cuisine: Middle Eastern 

Ingredients:

Salad
  • 1 1/2 cup pearl (Israeli) couscous
  • 2 tablespoons oil, divided
  • 1 medium eggplant, peeled and diced
  • 2 cloves garlic, chopped
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin seeds
  • 1/2 teaspoon turmeric
  • 1 teaspoon Tulia Mighty Date Supersnack
  • 2 tablespoons apple cider vinegar
  • 2 red or green bell peppers, deseeded and diced
  • 1/4 cup pitted Kalamata olives, sliced
  • 2 tablespoons baby capers
  • 1 (15oz/450g) can chickpeas, drained
  • 2 cups baby spinach
  • 1/4 cup toasted almonds, chopped
Dressing
  • 1/3 cup tahini
  • 1 shallot, finely chopped
  • 1 garlic clove, mashed
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons lemon juice
  • 1/4 cup cold water
  • Salt and pepper to taste

Leave a comment

Comments will be approved before showing up.