- 1 cup Israeli Couscous
- olive oil
- 1 Vidalia onion, sliced into slivers
- 2 cloves garlic
- juice of one lemon
- 1 tablespoon of tahini
- 5 baby eggplants (3-4″ in diameter) or 1 large eggplant, chopped
- 2 sprigs of mint, leaves cleaned and chopped
- 1/2 cup feta cheese, crumbled
- salt and pepper to taste
1. Boil a pot of water and place couscous in the water with a pinch of salt. Cook until couscous is al dente (3-5 minutes). Drain couscous and rinse with cold water. Set aside.
2. Heat up the olive oil and sauté the onions in a small pan. The trick to getting them caramelized is keep cooking the onions over a very low heat so its sugars are released. Stir them a bit every once in a while and keep an eye on them while you move on to the eggplant.
3. In a large frying pan, heat up a splash of olive oil and then add the garlic. Lower the heat to medium and add eggplant and cook until it gets a bit crispy. Set aside.
4. Once the onions and eggplant are done, add them to the couscous in a large bowl. Whisk up the lemon juice, tahini, some salt and pepper to taste and a tablespoon of olive olive oil. Pour over the couscous, onion and eggplant mixture and mix. Add the mint and feta and mix it up some more. Serve warm or cold.