Name: Eggplant and Basil with Israeli Couscous
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 as a side
Ingredients: 3/4 cup Israeli ((pearl size) couscous); 1 vegetable broth; 1/2 teaspoon kosher salt; 3 tablespoons olive oil; 1 large eggplant (, cut into 1/2-inch chunks); 3 shallots (, trimmed and quartered); salt and pepper to taste; 3 teaspoons red-wine vinegar; 1/3 cup lightly packed fresh basil (, torn)