• 250 g couscous
  • 2 medium aubergines
  • 3 tbsp of raisins
  • 1,5 tbsp of capers
  • 1 tbsp of almonds
  • 1 tbsp of pistachios
  • 1 clove of garlic, chopped
  • 450 ml of vegetable broth
  • Fresh herbs like parsley, basil and mint
  • extra virgin olive oil
  • salt
  • pepper

Author of this recipe

Love My Salad

Love My Salad

Community organisation

Welcome to our salad community. 'Love My Salad' is a global movement devoted to sharing knowledge and inspiration about vegetables and salads. We are a platform... Read more

Sicily is a region strongly linked to food, for this Sicilian salad recipe we chose the typical couscous to show the link with the Arab world and to use aubergine, queen of Sicilian cuisine and star of many typical dishes.

Total votes: 643


Put the couscous in a large bowl, season with salt and oil. 
Heat the vegetable broth and pour 250 ml on couscous. 
Cut the aubergine into cubes and sauteed with two tablespoons of olive oil and the peeled garlic, salt and pepper. 
After a few minutes remove the garlic and add the remaining 200ml of broth, raisins and cook over low heat. 
When the aubergines begin to dry out, add the capers, a few mint leaves and basil. 
Turn up the heat and saute a few minutes, add the couscous in the meantime has absorbed the broth and mix well together. 
Perfumed with basil and parsley. 
Served with almonds and chopped pistachios.


Related salads chosen by others

Vegetable casserole

Vegetable casserole

Average 3 of 5 stars
French inspired Ratatouille

French inspired Ratatouille

Average 3 of 5 stars

Want to stay up-to-date? Subscribe to our newsletter!