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).