Middle Eastern Eggplant with Couscous
Ingredients
- 3 eggplants (about 2¼ lb total), halved lengthwise
- 3 Tbsp olive oil, divided
- 1½ cups whole wheat Israeli (pearl) couscous
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 English cucumber, cut into half-moons
- 1 pint grape tomatoes, halved
- ½ cup chopped fresh parsley
- ½ cup refrigerated tzatziki-Ranch Greek yogurt dressing
Instructions
- Preheat oven to 425°F. Arrange eggplants, cut sides up, on a rimmed baking sheet. Brush with 2 Tbsp oil and lightly sprinkle with salt and pepper. Bake 25 minutes or until tender.
- Meanwhile, cook couscous according to package directions; drain, if necessary, and rinse under cold water to cool.
- Toss together couscous, chickpeas, cucumber, tomatoes, parsley, and 1 Tbsp oil; season with salt and pepper to taste. Serve couscous mixture over eggplant; drizzle with dressing.
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