Roasted Vegetable & Israeli Couscous Salad with Goat Cheese

by Megan on February 24, 2012

Let’s have a multi-colored lunch, and cook an eggplant for the first time. Let’s eat this super-model salad with my favorite spoon, and try super-hard to save it for lunch tomorrow! Let’s put some chicken sausage in it, and fall in love with couscous again.

Let’s serve it with pizza. Let’s serve it with this pizza: Mushroom Fontina Pizza. I did, and it was a lovely match! A couple of hotties, even!

You see, we  go together like pizza and salad. Salad romance.

Roasted Vegetable and Israeli Cous Cous Salad {serves 4, as a side}
Recipe adapted from The Flourishing Foodie


  • 1 eggplant
  • 1 zucchini
  • 1 bell pepper
  • a handful of cherry tomatoes
  • 3 T olive oil
  • salt + pepper
  • 1 T butter
  • 1 shallot, diced
  • 1 cup Israeli couscous, uncooked
  • 1 3/4 cup vegetable broth
  • 4 oz. goat cheese, crumbled


  1. Preheat your oven to 350F and line a baking sheet with foil. Wash and slice your eggplant into 1/2 inch rounds. Cover each slice (top and bottom) with a generous amount of salt. Place a paper towel on a plate, top with salted eggplant, layer with another paper towel and then continue with eggplant and finish with paper towel. Place a heavy object on top to press down on the eggplant and get the bitterness out and into the towels. Let the eggplant sit for 20 minutes, then wash off the salt and chop into bite size pieces.
  2. Chop the zucchini, bell pepper, and cherry tomatoes into bite size pieces. Toss vegetables with olive oil, salt, and pepper. Pour onto the prepared baking sheet in as much of a single layer as possible. Roast in the oven for 60 minutes, tossing half-way through cook-time.
  3. In a frying pan, heat the butter and shallots for 2 minutes on medium-low heat. Add the uncooked couscous and toast for 3 minutes. Add broth and stir. Sprinkle with salt and pepper. Simmer for 5-10 minutes until soft and chewy, but not overcooked. The broth should be mostly evaporated.
  4. Toss the couscous with the vegetables. Season to taste and serve with goat cheese and fresh thyme or parsley.

YAY! Click HERE for a printable pdf of the recipe above.

Rainbow for lunch!

{ 12 comments… read them below or add one }

cindy February 24, 2012 at 9:33 am

Israeli couscous is my fave of all the couscous! this looks so good…and can you believe I’ve never cooked an eggplant either?!


Megan February 24, 2012 at 10:18 am

Yes! It’s super-good. And whoa! Eggplants are weird. ha.


Olivia February 24, 2012 at 12:13 pm

This will be great to make since I gave up meat for lent!


Megan February 24, 2012 at 12:37 pm

Oh, I bet you’ll love it! The Mushroom Fontina Pizza is vegetarian too! <3


Jay February 25, 2012 at 8:11 pm

Vegetable rainbow!

This looks scrummy. I’m totes making it, but I just have regular couscous so it won’t be as awesome.


Megan February 26, 2012 at 9:30 am

Oh, I bet it’ll still be awesome and it’ll still be a rainbow. <3


Jay February 27, 2012 at 9:49 pm

I found some israeli couscous in the cupboard, I used sweet potato instead of eggplant and homemade chicken stock instead of vege broth but it was delicious & rainbowy 🙂 Thanks for the recipe Miss.


Megan February 28, 2012 at 10:41 am

YES! I totally think sweet potatoes win against eggplant for realz. <3 And high five for making your own stock! Hell yeah!

lynn @ the actor's diet February 26, 2012 at 12:36 pm

i prefer those pearls…they’re so good!


Megan February 28, 2012 at 10:41 am

Yes! If only we could wear them as earrings, right? 🙂


Laura @ Super Momma Meals March 8, 2012 at 3:57 pm

I cannot WAIT to make this! I have a similar recipe for Mediterranean Couscous that uses most of the same yummy veggies, but mine is sweet with honey and lemon and coriander and other stuff…it’s great, but can’t wait to try this one with goat cheese and thyme. And the Israeli pearls, of course! Really love your site…so different and fun!


Megan May 17, 2012 at 4:32 pm

ooh, I hope you loved this! I want to make it again.


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