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Pearl Couscous Salad with Cherries and Roasted Summer Vegetables

Prep Time

20 mins

Cook Time

20 mins

Serves

2-4

Ingredients

  •  1 small eggplant
  • 1/4 cup plus 2 tablespoons olive oil 
  • Juice of 1/2 lemon 
  • 1/4 cup za’atar 
  • 1 cup pitted cherries 
  • 1/4 cup chopped pistachios 
  • 1/2 cup crumbled feta cheese 
  • 1/2 cup chopped Persian cucumbers 
  • 2 cups cooked pearl couscous, cooked to package instructions 
  • 1/4 cup chopped dill and parsley 
  • 1 yellow squash 
  • 1 zucchini 
  • 1 cup microgreens 

Steps

1

Poke holes in a whole eggplant, rub with 2 tablespoons olive oil and airfry for 15 mins at 400 F. Preheat the oven to 350 F.

2

Microwave zucchini and squash for 5 mins. Slice lengthwise. Place on a sheet pan and season with 2 tablespoons za’atar and salt (if your za’atar blend does not include salt). Roast in the oven for 10 mins at 350 F. 

3

Cut open the eggplant and scoop out the flesh in to a food processor. Blend with 1/4 cup olive oil, lemon juice, and remainder of za’atar. You want a thicker vinaigrette consistency. 

4

In a bowl, toss cooked couscous with as much of the eggplant vinaigrette as you would like then add the remainder of the ingredients. Chop the squash on the bias and add as well. Reserve remainder of the eggplant vinaigrette for topping. 

Vegetarian showstopper salad as a main or side.

The only cooking involved here is a quick 15 mins in the airfryer for the whole eggplant, and 10 mins for the squash in the oven. You might be wondering why not both in the airfryer or both in the oven? You could totally cook these both at the same time in either, but for me I want the squash to barely be cooked through in this application in order to retain its integrity and not turn to mush…..and I want the opposite for the eggplant. The airfryer is going to cook faster and I want it at a higher temp so the eggplant gives way easily when blended in the vinaigrette. I also don’t have enough room in my airfryer for both and I think the eggplant does the best in that method.

While the veggies are cooking, its time to prepare all the other ingredients for the salad and before you know it you are sitting down to a very yummy, hearty summer dinner salad or as an accompaniment to any grilled protein of your choice. The only other thing I can think of needing with this might be some flavorful flatbread!

The combination of the cherries, dill and eggplant with the za’atar roasted squash is perfection and the feta is really key. This is such a delicious, herby and zippy salad and I know you’re gonna love it.

The best salads are no lettuce salads and bonus points if the base is pasta!