Roasted eggplant couscous with feta
Couscous is made from wheat, so it is not suitable for wheat-free diets.
Original Daily Table kitchen idea. Not independently kitchen-tested. Source & limitations
Here's how.
- 01
Heat the oven to 200°C. Cut the eggplant into 2 cm cubes and toss with 8 ml of the olive oil.
- 02
Roast on a tray for 25 minutes, turning once, until golden and soft.
- 03
Put the couscous in a heatproof bowl, pour over about 95 ml of boiling water, cover and leave for 5 minutes. Fluff with a fork and stir in the remaining oil.
- 04
Dice the tomato and chop the herbs. Mix the eggplant, tomato, herbs and lemon juice into the couscous, then crumble the feta over the top.
Couscous is made from wheat, so it is not suitable for wheat-free diets.
Clear information. Better decisions.
Food safety: Wash produce and follow the storage and preparation instructions for your ingredients. FoodSafety.gov temperature guidance.
*Time: 40 minutes is an editorial estimate, not a tested total. Soaking, pre-cooking, equipment and batch size can add time.
Source: Original editorial kitchen idea. Ingredients and method were authored for this collection, not independently kitchen-tested. Read the recipe methodology. We do not publish unverified calories or ratings.
Allergies: read every product label and check preparation surfaces. A recipe filter is not a safety certification.
