Eggplant Recipe
cous cous, asparagus, pistacchio, fava, red pepper puree, broccoli rabe, balsamic
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Ingredients
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Cous Cous
Vegetables
Pistachio and Fava Mixture
Red Pepper Puree
Balsamic Reduction
Method
Prepare Cous Cous
- 1
Cook Cous Cous
In a saucepan, bring 1.5 cups of water to a boil. Add 1 cup of couscous, 1 tablespoon of olive oil, and 0.5 teaspoon of salt. Stir, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
Prepare Vegetables
- 2
Blanch Asparagus and Broccoli Rabe
Bring a pot of salted water to a boil. Add the asparagus and broccoli rabe. Blanch for 2-3 minutes until vibrant green, then remove and transfer to an ice bath to stop the cooking. Drain and set aside.
- 3
Roast Red Bell Pepper
Char the red bell pepper over an open flame or in the oven until the skin is blistered. Place in a bowl and cover with plastic wrap for 10 minutes. Peel off the skin, remove the seeds, and chop.
Make Pistachio and Fava Mixture
- 4
Blend Ingredients
In a food processor, combine 0.5 cup of shelled pistachios, 1 cup of fava beans (cooked), 2 cloves of garlic, 1 tablespoon of lemon juice, and 0.25 teaspoon of salt. Blend until smooth and adjust seasoning if necessary.
Prepare Red Pepper Puree
- 5
Blend Red Pepper Puree
In the food processor, combine 1 cup of roasted red peppers, 1 tablespoon of olive oil, and 0.5 teaspoon of salt. Blend until smooth. Adjust seasoning if necessary.
Make Balsamic Reduction
- 6
Reduce Balsamic Vinegar
In a small saucepan, bring 0.5 cup of balsamic vinegar to a simmer over medium heat. Cook for about 10-15 minutes until it thickens slightly. Remove from heat and let cool.
Assemble the Dish
- 7
Combine and Serve
In a large serving bowl, combine the fluffy couscous, blanched asparagus, and broccoli rabe. Add the pistachio and fava mixture, and stir to combine. Drizzle with red pepper puree and balsamic reduction before serving.