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Home  / The Mediterranean Recipes Collection
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© 2025 Tulia.

Yields: 4-6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Recipe Type: Salad, Easy, Vegan 
Cuisine: Middle Eastern 

Ingredients:

Salad
  • 1 1/2 cup pearl (Israeli) couscous
  • 2 tablespoons oil, divided
  • 1 medium eggplant, peeled and diced
  • 2 cloves garlic, chopped
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin seeds
  • 1/2 teaspoon turmeric
  • 2 tablespoons apple cider vinegar
  • 2 red or green bell peppers, deseeded and diced
  • 1/4 cup pitted Kalamata olives, sliced
  • 2 tablespoons baby capers
  • 1 (15oz/450g) can chickpeas, drained
  • 2 cups baby spinach
  • 1/4 cup toasted almonds, chopped
Dressing
  • 1/3 cup tahini
  • 1 shallot, finely chopped
  • 1 garlic clove, mashed
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons lemon juice
  • 1/4 cup cold water
  • Salt and pepper to taste

Preparation:

1. Cook the pearl couscous in boiling water according to package instructions. Drain and set aside. 
2. Heat the oil in a large skillet over medium heat and fry the eggplant until tender, about 6 to 8 minutes. Add garlic, paprika, cumin, and turmeric and cook for 10 seconds, until fragrant. Stir in the apple cider vinegar and turn off the heat. 
3. Transfer the eggplant to a salad bowl and let cool to a room temperature. Add couscous, bell peppers, olives, capers, chickpeas, and spinach and toss lightly until combined. 
4. Blend all dressing ingredients until smooth and season to taste; drizzle over the salad.
5. Scatter the almonds on top, serve and enjoy!