My mom and sister just went to Giada’s book signing today in Arlington, VA – so jealous!!! I’ve been a huge fan of hers ever since I returned from my summer in Italy in 2003 and fell in love with cooking. I think I started watching her show during her second season on the food network. Eventually I just started watching everyone on the food network – but Giada was the first 🙂 This mediterranean cous-cous salad is not a Giada recipe, but she did inspire me to use some of her favorite ingredients: grilled eggplant, lemons, basil and parsley, and of course good extra virgin olive oil. If you don’t have cous-cous, whole wheat pasta will work too.
- 1 small eggplant cut into 1 in. rings
- 10 medium size shrimp (I got lucky and found wild gulf shrimp)
- 1/2 bag spinach
- 2/3 cup Cous-cous (for 2 servings)
- 4-5 basil leaves (lay them flat on top of each other, roll, then thinly slice)
- 1 handful parsley, minced
- feta cheese
- 1 lemon
- pita bread – toasted with olive oil, salt, and pepper
- Olive Oil
- red wine vinegar
1) Cook cous-cous according to directions.
2) Toss shrimp and eggplant with olive oil, salt, pepper. Grill eggplant on medium/ high heat for 2 minutes per side (until you see grill marks). Once cooked, roughly chop into 1 in. pieces. Grill shrimp for 2-3 minutes per side – depending on the size of the shrimp (ours were huge!).
3) Toast pita bread (sliced in wedges) with olive oil, salt, and pepper in 400 degree oven for about 8-10 minutes. Keep an eye on them to make sure they don’t burn
4) Begin layering salad. Place spinach on the bottom, then add couscous, eggplant, shrimp, herbs, feta, lemon juice, 2 tbs. olive oil, a splash of red wine vinegar, salt and pepper to taste.