This salad is the perfect complement for tomorrow's Easter Roast Lamb with Lemon and Yogurt.

I love the flavors of eggplant and fresh mint with any lamb dish. The bonus with this salad is it can be made up to 24 hours in advance. If making ahead, re-season the salad just before serving with additional kosher salt, freshly ground pepper, lemon juice and extra virgin olive oil, if needed, and then garnish with mint leaves and feta.

Yield: Approx. 8 servings
Time to drain eggplant: 30 minutes
Active Time: 15 minutes
Cost: Approx. $13.50

Ingredients

2 eggplants
2 tablespoons plus 1/2 cup extra virgin olive oil
10 ounces couscous, plain or whole grain
1/4 cup freshly squeezed lemon juice (1-2 lemons)
1 teaspoon garlic
1/2 teaspoon coriander, optional
1 pint (10 ounces) red or yellow grape tomatoes, washed and halved
1/2 cup (3/4 ounce) loosely packed mint leaves, washed and chopped, reserving extra sprigs for garnish
3/4 cup crumbled feta cheese, plus 1/4 cup cubed feta for garnish

Directions

1. Wash eggplant and, with a vegetable peeler, remove strips of skin leaving thin black stripes on eggplant. Cut into 1/2-inch slices, lightly salt and place on a clean cloth or paper towels. Allow moisture to drain from eggplant 30 minutes.
2. Preheat oven to 425 degrees.
3. Cut eggplant into 1-inch diced pieces (you should have 6 cups diced eggplant) and toss with 2 tablespoons olive oil. On a foil-lined baking sheet, bake eggplant on middle rack of oven until lightly browned and just tender, 10-12 minutes. Reserve.
4. Cook couscous according to package instructions.
5. Make a dressing by whisking together lemon juice, garlic, coriander, if using, and remaining 1/2 cup extra virgin olive oil. Toss couscous, eggplant, cherry tomatoes, mint and feta with dressing. Garnish with reserved mint sprigs and feta.