Israeli Couscous with Eggplant and Basil
Posted June 26, 2012 by Marc Gottlieb
Prep Time 10 min Cook Time 25 min Ready Time 35 min Servings: 4 servings


  • 4 tablespoons oil
  • 175 grams eggplant diced
  • 25 grams basil roughly chopped
  • 2 clove garlic
  • 200 grams israeli couscous
  • 500 mililiters chicken stock


  1. Heat three tablespoons of oil in a large skillet over high heat.
  2. Add the diced eggplant and cook until browned, six to eight minutes.
  3. Add one tablespoon of oil. Add basil and stir.
  4. Add garlic and stir.
  5. Add Israeli couscous and stir until it begins to toast.
  6. Add chicken stock and reduce heat to medium low.
  7. Cook until all the stock is absorbed, stirring frequently, especially towards the end when there is less liquid in the pan.