Warm Pearl Couscous Salad with Paprika-Glazed Eggplant, Fresh Apricots and Feta with Lemon-Mint Vinaigrette

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. On a sheet pan, toss the eggplant with 2 tablespoons olive oil, sweet paprika, ground cumin, 1/2 teaspoon salt, and black pepper. Roast for 20 minutes, stirring halfway through, until golden and tender.

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   2. Meanwhile, bring the water to a boil in a medium saucepan. Add the pearl couscous and a pinch of salt, reduce to medium heat, and cook for 8 to 10 minutes until tender. Drain if needed and spread it out for 2 minutes to release steam.

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   3. In a small skillet over medium heat, toast the sliced almonds for 2 to 3 minutes until golden and fragrant. Remove immediately so they do not burn.

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   4. In the same skillet, add 1 teaspoon olive oil and sauté the red onion for 2 minutes. Add the fresh apricots and cook 1 minute more, just until warmed through and fragrant without letting them fall apart.

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   5. In a small bowl, make the vinaigrette by whisking together the remaining olive oil, honey, lemon juice, 1 teaspoon lemon zest, chopped mint, and a pinch of salt. Whisk until emulsified.

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   6. Transfer the hot roasted eggplant to a large bowl and toss it with half of the vinaigrette so it becomes lightly glazed.

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   7. Add the cooked pearl couscous, the red onion and apricots, the arugula, and the remaining vinaigrette to the bowl. Toss gently so the fruit keeps its shape.

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   8. Finish with the crumbled feta and toasted almonds on top. Taste and adjust with more salt, black pepper, or a few extra drops of lemon if desired. Serve warm.