Israeli Couscous Salad with Grilled Eggplant and Feta

Israeli Couscous Salad with Grilled Eggplant and Chickpeas

We found a basket of fresh figs at the Farmers' Market this week, and wanted to do something other than the usual Figs/Goat Cheese/Prosciutto/Greens delight.  We found this recipe, and adapted it to our needs.  The couscous came in a package from Harris Teeter - you may be able to find your own version locally.

1 medium sized eggplant, cut into half and thinly sliced
3 tbsp olive oil

1/3 lb. proscuitto, cut into strips and fried in a saucepan

1 package whole Wheat Israeli couscous (10 oz)
1 tsp dried or fresh mint, chopped
2 tsp ground cumin
1/2 tsp ground cinnamon

1 tsp cayenne
pinch of salt

1/4 cup fat free feta
1 can (15 oz) drained chickpeas
small handful pistachios or pine nuts, toasted
5-10 fresh figs, cut into quarters small bunch fresh mint
olive oil

Optional:  1/2 pomegranate, seeds taken out

Heat a grill on high, brush the eggplant slices with olive oil and sprinkle with salt. Grill on both sides until tender. Set aside.

Follow directions to cook couscous, adding cumin, cinnamon, cayenne, mint and pinch of salt. Set aside for 3 minutes then use a fork to separate and mix the couscous.

Fry up the prosciutto strips and add them to the salad.
Add in the chickpeas, pomegranate seeds (leaving some for serving), nuts and figs. Chop the fresh mint and in as well. Toss to mix and finish with a dash of olive oil. Sprinkle feta on top (liberally).  
 Arrange the salad on a plate with the grilled eggplant (eggplant can be chopped and mixed in as well) and serve (we added balsamic vinegar to the eggplant).

I Am Curious (Yellow) and Shark Steak

The picture really doesn’t have anything to do with the main dish, except that we found yellow eggplants and tomatoes at the Farmers’ Market. I wanted to do up a dish with nothing but yellow ingredients, but we couldn’t find yellow zucchini to complete the ratatouille. Maybe another day…. I did grill slices of the eggplant and served it with the Shark Steak.


We made a wonderful dish with shark steaks. Shark is usually too tough to eat, but we marinated it in a Jamaican Jerk marinade overnight, grilled it on the grill and it came out soo tender!! Here’s the recipe (which can also be used for chicken pieces or boneless breasts).


Jamaican Jerk Shark Steak


INGREDIENTS:
• About 1 lb shark steak (about 1 ½ inches thick)
• 1 habanero (or scotch bonnet) pepper (or see hints below)
• 1 inch, thumb size, piece fresh ginger, peeled
• 1 large clove garlic, peeled
• 3-4 Tbs fresh thyme leaves (or 1-2 tsp dried)
• 1/2 cup diced onion
• 2 Tbs ground allspice
• 1/4 cup soy sauce
• 1/4 cup white vinegar


PROCEDURE:


1. Deseed the habanero pepper and add it to a food processor (and wash your hands afterwards) with a 1-inch long, thumb size piece of peeled fresh ginger, 1 large clove garlic, add 3-4 Tbs fresh thyme leaves, 1/2 small chopped onion, add 2 Tbs ground allspice, 1/4 cup soy sauce and 1/4 cup white vinegar and puree until smooth.


2. Pour the marinade into a large Ziploc bag or into a large baking dish and marinate the shark for 6-8 hours or overnight, covered, in the fridge.


3. You'll get the most flavor cooking the shark over a hardwood or charcoal fire but a gas grill is fine or even cook it inside in the oven in a pinch.


4. Cook the shark slowly until it is are cooked through and done, but not dried out, about 10-15 minutes.


HINTS: If you can't find a habanero (or Scotch bonnet) pepper, substitute 2 large jalapeno peppers instead. Substitute chicken parts or chicken legs or substitute pork.