with lemon-tahini dressing, goat cheese, and smoked almonds
$9.95 per serving
Prep & Cook Time:25-35 min.
Cook Within:7 days
Spice Level:Not Spicy
A note about serious food allergies
Fresh, clean flavors abound in this roasted eggplant salad with couscous and tangy lemon-tahini dressing. All the ingredients meld harmoniously in this dish: roasted fresh eggplant, red bell pepper, goat cheese, and arugula are the perfect combo for a delightfully satisfying summer salad. And how could we forget about our secret weapon? Smoked almonds round out the flavor and provide a great crunch for a dish that's sure to please.
Trim ends off eggplant and cut into ½" dice. Stem, seed, and slice red bell pepper into thin ½" strips. Mince garlic. Zest lemon, halve, and juice. Peel and slice shallot into very thin rounds. Coarsely chop smoked almonds.
Roast the Eggplant and Red Bell Pepper
Place eggplant and red bell pepper on prepared baking sheet. Drizzle with 2 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Toss to coat. Roast 12-15 minutes, or until browned and tender. Remove from oven and allow to cool.
Cook the Couscous
Add couscous to boiling water and cook 8-10 minutes, or until tender. Drain in wire-mesh strainer and rinse under cold water to stop cooking process. Shake off as much water as possible and set aside.
Make the Dressing
Stir together 2 Tbsp. lemon juice (start with 2 Tbsp., taste, and add more if desired), 2 Tbsp. olive oil, tahini, garlic, cumin, and ¼ tsp. salt in a large mixing bowl.
Make the Salad
To bowl with lemon-tahini dressing, add arugula, roasted eggplant, couscous, shallot (to taste), and roasted red bell peppers. Toss to coat evenly. Taste, and adjust seasoning with salt and pepper, if needed.
Plate the Dish
Place salad on plate and garnish with smoked almonds, goat cheese, and lemon zest.