Couscous with Caponata

By: Hannah Lee Leidy
Photo by Nick Simonite

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Serves 4 to 6

    For the caponata:
  • ½ cup golden raisins
  • Olive oil
  • 2 japanese eggplants, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 red onions, diced
  • 1 tablespoon chopped garlic
  • 1 sprig rosemary, chopped
  • 1 (12-ounce) can crushed tomatoes, drained
  • Salt and pepper to taste
  • 2½ tablespoons sherry vinegar

  • For the couscous:
  • 2 garlic cloves, crushed
  • 2 tablespoons olive oil, plus more for finishing caponata
  • ½ teaspoon salt
  • 2 sprigs thyme
  • 1 small sprig rosemary
  • 1 bay leaf
  • 2 cups couscous

  • Note
  • This is great as a vegan main course or topped with sumac yogurt and grilled lamb sausage, and fresh herbs.
  1. Make the caponata: In a small bowl, soak raisins in warm water until plump. Drain and set aside. In a large skillet over medium heat, heat olive oil and sear eggplant until tender. Transfer to a large bowl, then repeat with peppers, followed by onion. When onions are translucent and softened, add garlic. When garlic is fragrant and onions are cooked through, transfer to bowl and set aside.
  2. To a new pan, add rosemary, tomatoes, and raisins. Mix in vegetables and cook together for 10 minutes. Season with salt and pepper. Add sherry vinegar and cook 5 minutes more. Set aside.
  3. Make the couscous: Bring 2 cups water to a boil with garlic, olive oil, salt, and herbs. Place couscous in a separate bowl, strain water over couscous, and cover. Let stand for 5 minutes, then fluff with a fork.
  4. In a pan over medium heat, heat olive oil and add caponata. Once caponata is heated through, add couscous and quickly toss together.

From June’s All the Way.

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