A vibrant salad combining roasted eggplant and fluffy couscous offers a flavorful and hearty take on traditional Middle Eastern tabbouleh, suitable for picnics, potlucks, and barbecues. This dish integrates tender, charred eggplant slices with fresh herbs, spices, and crumbled feta to create a colorful and satisfying vegetarian option.

The recipe begins by preparing three to four small or Italian eggplants, which are trimmed, sliced lengthwise, and seasoned with olive oil, kosher salt, and black pepper. The eggplants are then either grilled over medium heat until tender and lightly charred or roasted in a 425-degree oven for approximately 12 to 15 minutes until soft and charred in spots. Once cooked, the eggplant is cooled to room temperature before being torn or cut into strips.

For the couscous, one and a half cups of water are brought to a boil before being removed from heat and combined with an equal amount of couscous, olive oil, and salt in a covered saucepan. After resting for about 10 minutes, the couscous is fluffed with a fork and seasoned with grated garlic, lemon juice and zest, ground cumin, coriander, paprika, and a touch of cayenne pepper to provide a balanced spice profile.

The mixture is then enhanced with finely diced red bell pepper and red chile, alongside a generous amount of fresh herbs, including parsley, cilantro, and mint. Additional olive oil is incorporated as needed to ensure the couscous remains moist. Half of the roasted eggplant is folded into this couscous mixture, which is then spread in a serving dish. The remaining eggplant strips are layered on top, followed by a scattering of crumbled feta cheese and more mint leaves. The final touch involves garnishing with extra lemon zest.

This salad benefits from being made ahead, allowing the flavors to meld, and is best served at room temperature. Its combination of smoky eggplant, herbaceous notes, and tangy feta creates a refreshing yet substantial dish that complements a variety of grilled foods or can stand alone as a vegetarian meal.

The recipe was developed by Lynda Balslev, an award-winning food writer and cookbook author with extensive experience in recipe development.