Sunday, March 22, 2009

10-minute couscous salad

When you've got leftover couscous and a Japanese eggplant (nasu) that need to be eaten (and pronto), who do ya call? Leftover Busters! (That's moi, btw.)

OK, so here's what I did:

  • Couscous was already cooked and waiting in fridge. I dumped it in a glass bowl.
  • Chopped the eggplant and half an onion, threw them in a pan with some olive oil, minced garlic from a jar, and salt and pepper. Sauteed on very high gas till browned, stirring most of the time.
  • Whisked together equal parts olive oil and vinegar, along with some salt, pepper, and a bit of dried oregano.
  • Cut some mini tomatoes into wedges and added them to the bowl, along with a couple of splashes of lemon juice.
  • Added the pan ingredients plus some frozen chopped parsley (I buy it fresh when it's on sale, chop it, and freeze it till I need it). (If I'd had some mint leaves and some feta I would've thrown some of that in, too.)
  • Voila !
  • Salad in an instant.
  • And we loved it.
  • OK, I'll stop the bullet points now.
  • Bye.


Reeni said...

I love it too!! So colorful and full of delicious goodies!

K and S said...

yummy way to eat up leftovers :) I missed this post, my feed reader must be on the blink.

Abigail (aka Mamatouille) said...

Reeni - it was even better leftover! :)

K and S - Hmmm, strange about the feed reader. :) Glad you could finally see it.

Coffee and Vanilla said...

Oh, I love all kind of couscous salads... made them at least once a week :)