Tabbouleh Salad

Tabboulleh Salad

10 Ounces Of Couscous Or Bulgar Wheat
Two Tablespoons Of Toasted Pine Nuts
1/3 Cup Of Crumbled Feta Cheese
Two Tablespoons Of Finely Chopped Red Onion
½ Cup Of Pitted Kalamata Olives Sliced In Half
A Medium Eggplant Peeled And Sliced Lengthwise Into ½ Inch Thick Slices
1/3 Cup Finely Chopped Fresh Mint
A Pint Of Cherry Tomatoes Sliced In Half
Two Cloves Of Minced Garlic
½ Teaspoon Of Anchovy Paste
Two And One Half Teaspoons Of Sea Salt, Divided
An Oregano Stalk
An Italian Parsley Stalk
½ Teaspoon Of Ground Cumin
½ Teaspoon Of Red Cayenne Pepper
¼ Teaspoon Of Ground Black Pepper
¼ Teaspoon Of Crushed Red Pepper Flakes
The Juice Of ½ Lemon
A Teaspoon Of Red Wine Vinegar
Two Teaspoons Of Sriracha Sauce
¾ Cup And Two Tablespoons Of Olive Oil, Divided

To Make The Dressing

Into a mixing bowl (large enough to hold the couscous and all of the vegetables), add the minced garlic and two teaspoons of sea salt. Using a fork, mash the garlic into a paste. Add the crushed red pepper flakes and the black pepper. Mash again. Add the anchovy paste and the Sriracha sauce. Mash again. Add the lemon juice and the red wine vinegar. Whisk until smooth. While whisking, slowly drizzle in the olive oil. After all of the olive oil has been added, continue to whisk until the mixture is smooth and thickened slightly. Taste the dressing and add more sea salt, Sriracha sauce, and/or pepper if desired.

To Make The Eggplant

Preheat the oven to 375 degrees. Place the eggplant slices on a sheet pan. Brush both sides of the eggplant evenly with two tablespoons of olive oil. Sprinkle the eggplant on both sides with ½ teaspoon of sea salt, ½ teaspoon of ground cumin, and 1/2 teaspoon of red cayenne pepper. Place the oregano and parsley stalks on top of the eggplant. Roast the eggplant in the oven for 30 minutes until the eggplant turns golden brown. Cut the eggplant slices into about ¾ inch cubes.

Assembly

Cook the couscous or bulgar wheat according to the package instructions. While the pasta is hot, add it to the mixing bowl with the dressing. Add the red onion, the eggplant, the kalamata olives, the cherry tomatoes, and the mint. Mix until the dressing coats the pasta and all of the vegetables. Sprinkle the toasted pine nuts and the feta cheese on top. Serve at room temperature.

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