Grilled Eggplant, Cherries, and Couscous Salad combines the elements of grilling, along with a seasonal side dish, with fresh cherries tossed in for some extra fun. It’s the time of year when we crack open our grills, as well as dish out cold and refreshing pasta salads. This one is a keeper!
Grilling season makes most of us bolt outside to make many of our summertime meals. I admit it: I go out to the grill a little begrudgingly because I live in Phoenix where the summers are hot, hot, HOT. No worries, though: when grilling results in dishes as tasty as this salad, it’s worth the heat!
Whip up a batch of Peach-Rosemary Agua Fresca to keep you refreshed while it’s hot out. This drink is another tasty way to incorporate the season’s fresh fruit into your meals.
Grilled Eggplant, Cherries, and Couscous Salad is easy to make, indoors or out, and it’s a fun twist on a traditional pasta salad. I absolutely love tossing the season’s sweet fruit like cherries into salads and main dishes whenever I can. This is a lovely side-dish salad, or a dish that’s part of a light meal.
The sweetness of the cherries pairs well with the smoky grilled eggplant, and the bright lemony dressing pulls it all together. Ooo! Don’t forget the toasted almonds for some great crunch!
Toss grilled eggplant and fresh cherries into the mix for a new take on pasta salad! Click To Tweet
Enjoy Grilled Eggplant, Cherries, and Couscous Salad as a flavorful alternative to summer’s more traditional pasta salads. I think you’ll love it!
Serves Serves 4-6
5 based on 10 review(s)
- 1 small eggplant, trimmed and cut into 1/2-inch rounds, skin on
- 2 cups cooked couscous
- 2 cups pitted cherries, halved
- 7 tablespoons olive oil, divided
- 3-4 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons fresh chopped parsley, plus extra for garnish
- 1/4 cup toasted almonds, rough chopped
- Brush both sides of the eggplant rounds with 1 tablespoon of olive oil. Season with salt, and set aside.
- Brush a grill pan (or grill outdoors the same way) with 1 tablespoon of olive oil and place over medium-high heat. When hot, reduce the heat to medium.
- Combine the remaining 5 tablespoons olive oil with the lemon juice, garlic, salt, and black pepper. Whisk to combine. Taste and adjust the seasoning as needed. Refrigerate until ready to use.
- Grill the eggplant for 5-7 minutes on each side. The eggplant will attain dark grill marks and soften when done. Remove and allow to cool slightly.
- Cut the eggplant into 2-inch pieces. In a large bowl, combine the couscous, eggplant pieces, and the cherries.
- Whisk the dressing, and pour over the couscous mixture. Add the parsley and toasted almonds, and toss to combine.
- Serve at room temperature or cold.