Warm Pearl Couscous Salad with Smoked Paprika Roasted Eggplant, Sautéed Fennel, Tender Apricots, and Lemon Yogurt with Sesame Seeds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the eggplant on a sheet pan and toss with 2 tablespoons olive oil, smoked paprika, cumin, 1/2 teaspoon salt, and black pepper. Roast for 22 to 25 minutes, stirring halfway through, until tender and browned.

2. 2

   Meanwhile, bring the water or vegetable broth to a boil in a medium saucepan. Add the pearl couscous and 1/2 teaspoon salt, reduce to medium heat, and cook for 8 to 10 minutes until tender. Drain if needed and toss with 1 tablespoon olive oil to keep it loose.

3. 3

   Heat a wide skillet over medium heat. Add 1 tablespoon olive oil and the sliced fennel. Sauté for 6 to 8 minutes with a pinch of salt until softened and lightly golden around the edges.

4. 4

   Add the apricots to the fennel and cook for 1 to 2 minutes just to warm them through without letting them fall apart. Remove from the heat.

5. 5

   In a small bowl, mix the Greek yogurt, garlic, lemon zest, 2 tablespoons lemon juice, honey, 1 tablespoon olive oil, and a pinch of salt until smooth and creamy.

6. 6

   Toast the sesame seeds in a small dry skillet over medium heat for 1 to 2 minutes, stirring constantly, until fragrant. Remove immediately so they do not burn.

7. 7

   In a large bowl, combine the cooked couscous, roasted eggplant, and the warm fennel and apricots. Add the fresh mint and parsley, and toss gently.

8. 8

   Transfer the salad to a platter or serve on plates. Spoon over the lemon yogurt sauce and finish with the toasted sesame seeds. Adjust with extra salt, pepper, or a few more drops of lemon juice if desired, and serve warm.