Israeli Couscous with Eggplant & Mint

I think this is going to be my go-to meal when my husband is working overnight at the hospital (because it's quick and easy and totally delicious!). 

I love to cook full meals for others, but I'm terribly lazy when I'm on my own. I'll rarely make myself a proper meal, or even eat at the table (gasp!), when it's just me at home. 

Instead I snack all evening long.... hummus & carrot sticks, breakfast cereal, a handful of nuts here and there... you get the picture. 

But lately I've decided to make more of an effort. It's so important to treat the food you eat with respect, and to take the time to thoroughly enjoy it... even if you are dining solo. So last night I made this delicious meal, I set the table for one, poured myself a glass of wine, and dined solo with delight! Because I'm worth it!

Read on for the recipe....

Israeli Couscous Salad with Eggplant & Mint

(serves 2 as a main, 4 as a side)

1 medium eggplant, chopped into 1/2 to 1 inch chunks
4 shallots, sliced
4 Tbs olive oil

1 cup Israeli (pearl) couscous
1 1/4 cup water
1/2 tsp salt
a dollop of butter (optional)

2 tsp red wine vinegar
1/4 cup chopped flat leaf parsley (loosely packed)
1 Tbs chopped fresh mint (or more to taste)
salt & pepper to taste

1. Heat oil in a frying pan (that has a lid), add eggplant & shallots, and toss to coat in oil. Season with a bit of salt & pepper. Cover (stirring frequently) and cook until the eggplant is cooked through and the shallots are browned & caramelized. Approximately 10 minutes.

2. Cook couscous: In a small pot, add 1 cup of Israeli couscous to 1 1/4 cup boiling water, and 1/2 tsp salt. Return to a boil, then cover and simmer for 10 minutes (until couscous is cooked through and water absorbed). Remove from heat. Add a dollop of butter and fluff up with a fork. Cover and set aside.

3. Mix cooked couscous with eggplant mixture, vinegar and fresh herbs. Season with additional salt & pepper to taste. Then serve (it's delicious warm). Enjoy!