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Macedonian Couscous with Roasted Eggplant Pesto

This dish showcases the rich flavors of Macedonian cuisine, combining tender couscous with a smoky roasted eggplant pesto. The pesto, made with walnuts, aged graviera cheese, and fresh parsley, adds depth and complexity to the dish. A touch of lemon zest brightens the flavors, while Katiki Domokou cheese lends a creamy contrast. The couscous is gently toasted and simmered in broth, absorbing the aromatic notes of garlic, onion, and white wine. Perfect for a hearty yet elegant meal, this dish pairs beautifully with a crisp white wine and a fresh green salad. Whether served warm or at room temperature, it offers a delightful balance of textures and flavors, making it a standout addition to any Mediterranean-inspired menu.

Main | Greek | Egg-Free | Shellfish-Free | Soy-Free | Vegetarian | Grain Bowl | Blender | Grill | Saucepan | Couscous | Eggplant | Graviera | Walnut | Chopping | Grilling | Sautéing | Simmering | Toasting | Elegant Dinner
Time to complete

Prep

20min

Cook

25min

Wait

10min

Total

55min

Ingredients (Makes 4 portions)

Ingredients

  • 300 g (10.5 oz) couscous (pasta)
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 100 ml (3.4 fl oz) dry white wine
  • 3 tbsp Katiki Domokou cheese
  • 900 ml (30 fl oz) hot chicken or vegetable broth, or water
  • 60 ml (2 fl oz) olive oil
  • Salt and freshly ground black pepper
  • 1 tsp lemon zest

Roasted Eggplant Pesto

  • 2 medium globe eggplants
  • 100 g (3.5 oz) walnuts
  • 2 tbsp fresh parsley, finely chopped
  • 150 ml (5 fl oz) olive oil
  • 2 tbsp white vinegar
  • 60 g (2 oz) aged graviera cheese, grated
  • Salt and freshly ground black pepper
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 12
  • Protein: 6
  • Carbohydrates: 14
  • Fiber: 3
Directions

Roasting the Eggplant

  • 1. Preheat a grill pan over high heat. Prick the eggplants with a fork in several places and grill, turning frequently, until the skin is charred and the flesh is soft. Check doneness by piercing with a knife.
  • 2. Allow the eggplants to cool slightly, then peel off the charred skin.

Making the Pesto

  • 3. Finely chop the eggplant flesh and place it in a blender along with the walnuts, parsley, vinegar, olive oil, graviera cheese, and a pinch of salt and pepper. Blend until a thick paste forms. Adjust consistency with additional olive oil if needed.

Cooking the Couscous

  • 4. Heat olive oil in a saucepan over high heat. Sauté the onion for 3-4 minutes until softened.
  • 5. Add the garlic and sauté for 30 seconds.
  • 6. Stir in the couscous and toast for 3-4 minutes until lightly golden.
  • 7. Deglaze with white wine and cook for 2-3 minutes until the alcohol evaporates.
  • 8. Pour in the hot broth, season with salt and pepper, and simmer for 10-12 minutes until the couscous is tender and absorbs the liquid.

Finishing the Dish

  • 9. Stir in the roasted eggplant pesto and Katiki Domokou cheese until well combined.
  • 10. Sprinkle with lemon zest and serve warm.
Cookix's Secrets

Alternative Cooking Methods

  • Instead of grilling, roast the eggplants in the oven at 200°C (400°F) for 40 minutes until soft.

Alternative Proteins

  • Top with grilled shrimp or roasted chickpeas for added protein.

Bold Flavor Enhancements

  • Mix in a pinch of smoked paprika or chili flakes for a spicy kick.

Complementary Flavor Pairings

  • Add sun-dried tomatoes or roasted red peppers to the pesto for a richer taste.

Cooking Tips

  • For a smokier flavor, roast the eggplants directly over an open flame instead of a grill pan.
  • If the pesto is too thick, add a little warm water or extra olive oil to loosen it.

Healthier Variations

  • Replace graviera cheese with nutritional yeast for a vegan version.

Seasonal Tweaks

  • Use fresh basil instead of parsley in summer for a brighter flavor.

Serving Tips

  • Serve with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley for added freshness.