INGREDIENTS
1
Eggplant (about 1 pound), medium
1
Garlic clove, medium
1/4 cup
Italian parsley, loosely packed fresh leaves
1
Red bell pepper, medium
1
Shallot, medium
2 tbsp
Lemon juice, freshly squeezed
2 tsp
Tahini, roasted
1 cup
Israeli couscous
1
Black pepper, Freshly ground
1
Kosher salt
1/4 cup
Olive oil
3 cups
Water