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Roasted Eggplant Couscous Salad

Roasted Veggie Couscous

Roasted Veggie Couscous – Clean & Delicious®

I have no groceries in the house, I haven’t cooked in about five days and I ate enough chocolate and drank enough “Skinny Girl Margaritas” over the weekend for each and every one of you.

After a three day getaway to Palm Springs, this clean-eatin’ Mama needs to get her rear in gear.  Although I must admit, we had a blast!  It was Katie’s first time in a pool and boy-oh-boy did she have fun!  She makes everything more fun.

So don’t be surprised if the recipes are looking “extra clean” around here for a while because I’ve got a little ‘balancing’ out to do.

On to my salad….

Couscous is an ingredient that often gets confused as a grain because it kind of looks like a grain but couscous is not a grain, it’s pasta.  It’s just little itty bitty pieces of pasta.

So nutritionally speaking, whole wheat couscous is the equivalent of whole wheat pasta.  What is so great about couscous is how fast it cooks.  It literally takes all of five minutes to make which is exactly why it is a Clean-Eating-Pantry-Staple.  It’s perfect for those times when you are too hungover too busy to get to the grocery store and don’t feel like spending a lot of time in the kitchen.

This was one of those “bottom of the drawer” salads.  I used what I had on hand and it turned out deeelicios.

NOW, if you aren’t busy trying to “balance out” from a weekend full of chocolate, wine, and “Skinny-Girl-Margaritas” then you might want to add some feta cheese and Kalamata olives to this salad.  I think they would make a really great addition to this simple salad.

Roasted Eggplant Couscous Salad

Yield: 10 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes


  • 1 eggplant, cut into 1-inch cubes (about 4 cups)
  • 1 onion, chopped up
  • 2 bell peppers (I like to use two different colors for visual appeal)
  • 1.5 cups of whole-wheat couscous
  • 1 15-oz can of low sodium chickpeas, drained and rinsed
  • 2 tbsp of capers, finely chopped
  • 1/3 cup thinly sliced scallions
  • 1/3 cup walnuts
  • The juice and zest of one lemon
  • 1 tbsp of olive oil
  • Salt and pepper to taste


Pre-heat oven to 400.

Make couscous according to the instructions on the box.

Place eggplant, onions, and bell peppers in a large bowl and toss with 2 tsp of the olive oil, salt and pepper. Place on a rimmed baking sheet and pop in the oven for 25-30 minutes, stirring half way through.

Once the veggies have cooled a bit, place them in a large bowl and toss with lemon juice, lemon zest, capers, and chickpeas. Add couscous to the bowl and stir it all together.

Finish the dish with the fresh chopped scallions and walnuts.

Drizzle with one more teaspoon of olive oil right before serving. Enjoy!!

Makes about ten 1-cup servings.

Nutrients per 1-cup: Calories: 207; Total Fat: 5.5g; Saturated Fat:
0.5; Cholesterol: 0mg; Sodium: 121mg; Carbohydrate: 35.2; Dietary Fiber: 10.7;
Sugars: 2.2; Protein: 7.3g

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5 comments on “Roasted Eggplant Couscous Salad

  1. This sounds great! Only I didn’t understand what you’re supposed to do with the eggplant, onion and peppers. You roast them on a bowl? Could you explain that a bit?

    I’m definitely not cook so forgive my ignorance. 😀


  2. Your baby is too cute! She looks just like you. Thanks for the couscous recipe. I love this type of recipe. I will be making this for our next week’s dinner. Also, with your stuff Valentine’s chicken recipe, what would be a good substitute for goat cheese? I’m not a fan of goat cheese.

  3. Dani I love this recipe! I’m going to make this tomorrow and let you know how it comes out! I love the roasted eggplant! I never know what to do with eggplant, so thanks for helping me out there. Sounds like you all had a great weekend! LOL Gotta love those skinny girl margaritas!!

  4. Awww Katie is such a doll – I think that every time I see her.

    DELISH recipe! I LOVE how you made a side into a meal….I am adding this to my list of to try’s – then again, your whole site is pretty much that for me 😀

  5. Looks and sounds delicious, but WHY ten servings? That’s a lot of food!

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