Sicilian Caponata & Couscous Salad
- Recipe Yield : 4 to 6 Servings
Ingredients
- 1 package (4.7 ounces) NEAR EAST® Pearled Couscous, Roasted Garlic & Olive Oil Mix
- 2 tablespoons plus 2 teaspoons olive oil
- 1 large eggplant, unpeeled, cut into 1/2-inch cubes
- 1 can (14.5 ounces) whole Italian tomatoes or whole peeled tomatoes, undrained, coarsely chopped
- 1 jar (8 ounces) roasted red bell peppers, drained, coarsely chopped
- 1/2 cup water
- 2 tablespoons sugar
- 3 tablespoons red wine vinegar
- 1/2 cup golden raisins
- 1/4 cup pitted and quartered green olives
- Salt and pepper
- Goat cheese (optional)
Preparation Steps
- Prepare couscous according to package directions, omitting olive oil. Transfer to large bowl. Stir in 2 teaspoons olive oil; toss to coat. Cover with plastic wrap and set aside.
- Heat 2 tablespoons olive oil in large nonstick skillet over medium-high heat until hot. Add eggplant; cook until browned and soft to touch (about 5 to 7 minutes), stirring frequently. (Add additional tablespoon of olive oil if eggplant is browning too quickly and/or seems to be sticking to skillet.) Transfer to paper towel-lined plate; let stand to absorb excess oil.
- In same skillet, over medium heat, add tomatoes with liquid, roasted peppers, water, sugar and vinegar. Bring to boil; reduce heat to simmer and cook until all liquid has evaporated (about 12 to 15 minutes), stirring occasionally. Transfer to large bowl; cool to room temperature.
- Stir tomato mixture, raisins and olives into cooled couscous. If desired, season with salt and pepper, and sprinkle with crumbled goat cheese.
- Serve warm, at room temperature, or chilled as a side dish or a vegetarian entrée.
Nutritional Information
Calories: 400, Calories from Fat: 12, Cholesterol: 0mg, Sodium: 800mg, Total Carbohydrate: 65g, Dietary Fiber: 9g, Protein: 8g
Please install the latest version of Adobe Flash Player and enable JavaScript to use this site.