Delightful Pearl Couscous with Chickpeas, Eggplant & Peaches
A vibrant and flavorful pearl couscous salad featuring tender chickpeas, sweet roasted eggplant, and juicy peaches, perfect for a light lunch or side dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting and Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pearl couscous
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 medium eggplant, diced
- 2 ripe peaches, pitted and diced
- 1/4 cup olive oil
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced eggplant with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
- Cook the pearl couscous according to package directions. Drain and set aside.
- In a large bowl, combine the cooked couscous, roasted eggplant, chickpeas, and diced peaches.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, chopped mint, chopped parsley, salt, and pepper.
- Pour the dressing over the couscous mixture and toss gently to combine.
- Serve immediately or chill for later.
Notes
- For extra sweetness, you can grill the peaches before dicing them.
- Feel free to add other vegetables like bell peppers or cherry tomatoes.
- A sprinkle of feta cheese can add a lovely salty contrast.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350
- Sugar: Approximately 15g
- Sodium: Approximately 300mg
- Fat: Approximately 15g
- Saturated Fat: Approximately 2g
- Unsaturated Fat: Approximately 13g
- Trans Fat: 0g
- Carbohydrates: Approximately 45g
- Fiber: Approximately 8g
- Protein: Approximately 10g
- Cholesterol: 0mg