Ingredients with Measurements:
- 1 cup kuskus
- 1 large eggplant, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Large mixing bowl
- Medium saucepan
- Fork
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Spread the diced eggplant on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper to taste. Roast in the oven for 20-25 minutes or until tender and lightly browned.
3. In the meantime, bring 1 1/2 cups of water to a boil in a medium saucepan. Add the kuskus and a pinch of salt. Cover and remove from heat. Let sit for 5 minutes.
4. Fluff the kuskus with a fork and transfer to a large mixing bowl.
5. Add the roasted eggplant, crumbled feta cheese, chopped parsley, mint, and cilantro to the bowl. Mix well.
6. In a small bowl, whisk together the remaining 2 tablespoons of olive oil and minced garlic. Drizzle over the kuskus mixture and toss to coat.
7. Season with salt and pepper to taste.
8. Serve warm or at room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Fat: 18g
- Carbohydrates: 18g
- Protein: 6g
Substitutions for ingredients:
- Kuskus can be substituted with quinoa or couscous.
- Feta cheese can be substituted with goat cheese or ricotta cheese.
- Parsley, mint, and cilantro can be substituted with other fresh herbs such as basil or thyme.
Variations:
- Add roasted cherry tomatoes or red bell peppers for extra flavor and color.
- Top with toasted pine nuts or almonds for added crunch.
- Add a squeeze of lemon juice for a tangy kick.
Tips and tricks:
- Make sure to dice the eggplant into small, bite-sized pieces for even roasting.
- Use a fork to fluff the kuskus and prevent clumping.
- Adjust the amount of olive oil and garlic to your liking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with extra fresh herbs and crumbled feta cheese.
Garnishes:
- Fresh herbs
- Crumbled feta cheese
- Toasted nuts
Pairings:
- Serve with grilled chicken or fish for a complete meal.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Grilled vegetables
- Roasted sweet potatoes
- Green salad
Troubleshooting advice:
- If the kuskus is too dry, add a drizzle of olive oil or a splash of vegetable broth.
Food safety advice:
- Make sure to thoroughly wash and dry all produce before use.
- Store leftovers in the refrigerator and discard after 3 days.
Food history:
- Kuskus is a traditional North African dish made from semolina flour.
Flavor profiles:
- This dish is savory, slightly sweet, and herbaceous.
Serving suggestions:
- Serve as a side dish or main course.
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