Warm Pearl Couscous Salad with Roasted Eggplant, Dried Apricots, Arugula, and Spiced Labneh

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the eggplant on a sheet pan and toss it with 2 tablespoons (30 ml) olive oil, 3/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon ground cumin, and the sweet paprika. Roast for 25 minutes at 220 °C / 425 °F, stirring halfway through, until golden and tender.

2. 2

   2. Meanwhile, bring the water to a boil in a medium saucepan. Add the pearl couscous and 1/4 teaspoon salt. Cook over medium heat for 10 to 12 minutes, until tender. Drain if needed and toss with 1 tablespoon (15 ml) olive oil and 1 tablespoon (15 ml) lemon juice to keep it loose.

3. 3

   3. In a small bowl, stir together the labneh, the remaining 1 tablespoon (15 ml) lemon juice, the remaining 1/2 teaspoon ground cumin, and a pinch of black pepper. Chill until ready to serve.

4. 4

   4. In a large bowl, combine the still-warm cooked couscous with the roasted eggplant, chopped dried apricots, honey, and fresh mint. Toss gently so the flavors are evenly distributed.

5. 5

   5. Add the arugula and toss just enough for it to soften slightly from the warmth of the couscous and eggplant.

6. 6

   6. Serve the salad warm on a platter or individual plates. Spoon the spiced labneh over the top and finish with the toasted pistachios, sesame seeds, and a little extra black pepper to taste.