Instructions
Follow the steps and taste along the way.
Roast the eggplant
Preheat the oven to 220 °C. Cut the eggplant into approximately 2 cm cubes and toss with 20 ml olive oil, 1 g salt, and the black pepper. Spread in a single layer on a baking sheet and roast for 25–30 minutes, turning the cubes halfway through. They should be tender and golden brown at the edges.
Cook the couscous
Bring the water and 8 g salt to a boil in a large pot. Add the pearl couscous and cook according to the package instructions, usually 8–10 minutes, until tender but still firm to the bite. Drain and let it drip dry.
Make the dressing
Finely grate or press the garlic. In a bowl, whisk it with the lemon juice, honey, remaining 25 ml olive oil, and 1 g salt until the dressing comes together.
Prepare the fresh ingredients
Halve the cherry tomatoes, halve the olives, and chop the parsley. Crumble the feta into larger pieces so it remains distinct in the salad.
Combine and serve
Let the couscous and roasted eggplant cool for about 5 minutes, until warm rather than hot. Gently toss them in a bowl with the tomatoes, olives, and dressing. Finally, fold in the parsley and feta. Taste; the lemon juice should balance the saltiness of the feta and olives. Serve immediately.
