Easy Dinner - Couscous Salad

Kate has been practicing her cooking skills recently and has made a few meals over the past few weeks, but I'm behind on posting them.  This recipe for a cousous salad is very easy and is nice for a hot evening as it can be eaten at room temperature or warm or cold.  

The hardest part of this recipe is peeling and chopping the eggplant - seriously, it is that easy.

Ingredients:
1 medium eggplant - peeled and cut into 1 cm square cubes
1 vidalia (or other sweet) onion - chopped
1 cup of frozen peas
1 can of chick peas
2 pieces of roasted red peppers, chopped or sliced
1 cup of couscous
1 tbsp lemon juice
1/2 cup crumbled feta cheese
approximately 1/2 cup of olive oil for cooking the eggplant and onion


Method:
1.  Cook the eggplant and onion in a frying pan, adding oil as it is needed so it doesn't stick.  Cook for about 10 minutes until the onion is translucent and the eggplant is cooked.
2.  Add 2 tbsp of water to the frozen peas, cover, and microwave on high for 3 minutes, stirring part way through.
3.  Bring 1 cup of salted water to a boil, then remove from the heat, add the couscous, stir, cover and let sit for 5 minutes.  Then fluff with a fork
4.  Mix all the ingredients together in a large bowl and enjoy.

You can find other quick and easy recipes that take approximately 30 minutes to make and use approximately 6 ingredients at Project 6:30 (you can see I took liberties with the number of ingredients for this recipe, but it's worth it as it is delicious and easy to make).  I would love it if you joined me in linking up easy recipes.  I'm sure we can all do with some new cooking inspiration.