Israeli Couscous with Summer Vegetables
Alon Shaya's Roasted Eggplant with Tahini & Pine Nuts + Fried Eggplant with Caramelized Tomato and Goat Cheese + Israeli Couscous with Summer Vegetables and Caramelized Tomato
Tyler Essary / TODAY
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This is a great dish to serve for summer get-togethers. It's filled with crisp veggies fresh herbs, it's easy to prepare and it can be made ahead. Serve it warm or at room temperature.


    • 1 gallon plus 1/2 cup water, divided
    • 2 tablespoons kosher salt, divided
    • 1 large eggplant
    • 1 large zucchini
    • 1 yellow onion, chopped
    • 1/2 cup extra virgin olive oil, divided
    • 1 cup Israeli couscous
    • 3 cloves garlic, thinly sliced
    • 1 cup lightly packed fresh parsley leaves
    • 4 sprigs fresh thyme
    • 3/4 cup tomato paste
    • 1/2 cup assorted olives, pitted and halved
    • 8 fresh basil leaves, torn


1. Heat the broiler. Combine 1 gallon water and 1 tablespoon salt in a pot and bring to a boil.

2. Meanwhile, cut the zucchini into roughly 1-inch pieces, then combine with the eggplant, chopped onion, 1/4 cup olive oil and remaining 1 tablespoon salt. Spread in an even layer on a rimmed baking sheet and roast for 10-15 minutes, stirring them every 5 minutes or so, until they are evenly golden and tender.

3. When the water comes to a boil, add the couscous and cook for about 6 minutes, until it's tender and still has a little bite. Drain it and set aside.

4. Strip the leaves from the thyme and finely chop them with the parsley. Warm the remaining 1/4 cup olive oil in a large skillet over medium heat, then add the garlic and herbs. Cook for just 30 seconds to 1 minute, before the garlic has a chance to brown.

5. Stir in the tomato paste and continue to cook, breaking it up with your spoon, for 5-10 minutes, until it's fragrant and deeply caramelized. Remove the skillet from the heat and fold in the roasted vegetables, couscous and remaining 1/2 cup water, followed by the olives and basil. Serve warm; leftovers keep well for a few days.

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