Food & Cooking Recipes Salad Recipes Eggplant Salad with Israeli Couscous and Basil 3.8 (49) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Prep Time: 25 mins Total Time: 25 mins Servings: 4 Cooked until soft, usually-bitter eggplant blends with sweet caramelized shallots and bright basil for a dish that's simply irresistible. Ingredients ¾ cup Israeli couscous Coarse salt and ground pepper 3 tablespoons olive oil 1 pound Italian or graffiti eggplants, cut into ½-inch chunks 3 shallots, trimmed and quartered 2 teaspoons red-wine vinegar ⅓ cup lightly packed fresh basil, torn Directions In a small saucepan, combine couscous, 1 cup water, and 1/2 teaspoon salt. Bring to a boil, stir once, and reduce to a simmer. Cover and cook until couscous is tender, about 15 minutes. Meanwhile, in a large skillet with a tight-fitting lid, heat oil over medium-high. Add eggplant and shallots and stir to coat; season with salt and pepper. Cover and cook, stirring frequently, until shallots are caramelized and eggplant is cooked through, 10 to 12 minutes. In a serving bowl, combine eggplant mixture and couscous. Stir in vinegar and basil and season salad with salt and pepper. Originally appeared: Everyday Food, September 2009 Rate It PRINT