Vegetable Couscous Salad

This recipe for vegetable couscous salad is the perfect healthy fall dish, filled with onion, eggplant, zucchini, tomatoes and more!

September 01, 2016


Mix the chili powder, cinnamon, ground ginger, garlic powder, and coriander in a small bowl.

Heat 1 and 1/2 tablespoons of the olive oil in a small nonstick skillet over low heat. Add the spice mixture and cook until fragrant, 1 to 2 minutes. Remove from heat and let cool.

In a 2- or 3-quart saucepan, combine the water, the spice mixture and a pinch of salt and bring up to a boil. Pour the couscous into the boiling water, cover and remove from heat. Let stand 5 minutes, covered.

Meanwhile, sauté the onion and the eggplant in a nonstick skillet with 3 tablespoons of the olive oil, over medium-high heat, until the eggplant is crispy, 8 to 10 minutes. Season with salt and pepper, then remove to a paper towel to drain.

Add 1 tablespoon of the olive oil to the pan and cook the zucchini until golden brown and slightly crispy. Drain on paper towels.

Transfer the couscous to a large bowl and fluff with a fork. Stir in the tomatoes, chickpeas, zucchini, eggplant, and onions until well mixed. Add 2 tablespoons of lemon juice, 1 tablespoon of olive oil, and the fresh herbs and fold these in gently. Refrigerate until ready to serve, or serve at room temperature.

Serves 6.

Adapted from The Italian Farmer’s Table

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  • 1 teaspoon chili powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon ground coriander
  • 6 and 1/2 tablespoons extra-virgin olive oil (divided)
  • 1 and 3/4 cups water
  • 8 ounces couscous
  • 1 medium yellow onion, finely diced
  • 1 small eggplant, peeled and cut into 1/4-inch cubes
  • Kosher salt and freshly ground black pepper
  • 1 small zucchini, cut into 1/4-inch slices
  • 8 ounces quartered cherry tomatoes
  • 1 cup cooked chickpeas
  • 2 tablespoons lemon juice
  • 2 teaspoons chopped mint
  • 1 tablespoon chopped flat-leaf parsley

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