Moroccan-inspired roasted eggplant couscous
Moroccan-Inspired Roasted Eggplant Couscous: warmly spiced, simple to make and from start to finish is about 30 minutes. Caramel-like medjool dates, fragrant cinnamon, fresh mint and crunchy toasted almonds are a perfect combination with the succulent roasted eggplants and peppers. Tossed together with chickpeas and couscous and anointed with a lemony honey dressing this makes a good meatless main or as a side dish. Serve as a meatless main or as a
Prep Time10 minutes mins
Cook Time18 minutes mins
Total Time28 minutes mins
Servings: 6 servings
Calories: 571kcal
- 1 medium eggplant (1 lb/450g) cut into 1/4-inch (6mm) thick slices
- 2 red bell peppers, cut into wedges, stem, seeds and membranes removed
- 2 tablespoons olive oil, plus 1 tablespoon extra
- 2 teaspoons crushed red chili pepper
- pinch of ground cinnamon
- sea salt and freshly ground pepper
- 1 2/3 cups 400ml chicken (or vegetable broth)
- 10 oz 284g plain instant couscous
- 8 Medjool dates, pitted and quartered lengthways
- 15 oz can (410g chickpeas, rinsed and drained
- 1/2 cup mint leaves, some leaves roughly chopped and smaller leaves for garnish
- 1/3 cup slivered almonds, toasted
- plain runny-style yogurt, for serving
HONEY DRESSING
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 tablespoons honey
- 1 fat garlic clove, minced
- Pinch ground cumin
- Sea salt and freshly ground pepper
To make the dressing:
Combine all the ingredients in a screw-top jar and shake vigorously until well combined.
Preheat the oven to 425°F (225°C). Line a large baking sheet with parchment paper.
Toss the eggplant, bell pepper, 2 tablespoons of oil, crushed red chili pepper, cinnamon and a generous pinch of salt and pepper together on the baking sheet then spread the veggies into a single layer. Roast for 15 minutes.
Meanwhile, bring the broth to a boil in a medium saucepan. Add the couscous, remaining 1 tablespoon of oil and a pinch of salt and pepper; stir with a fork. Cover and remove from the heat. Let stand for 10 minutes before fluffing with a fork.
Add the dates and chickpeas to the eggplant mixture and give it a stir. Roast for 10 minutes or until the eggplant is softened and chickpeas are hot. Drizzle the eggplant mixture with half of the dressing and toss to combine. Spoon the couscous onto a serving platter or individual plates, top with the eggplant mixture, drizzle with the remaining dressing and top with mint leaves and almonds. Give it a toss before serving. Drizzle with yogurt or serve yogurt alongside the couscous. Serves 3 to 4 as a main or 6 as a side.
Calories: 571kcal | Carbohydrates: 93g | Protein: 16g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 268mg | Potassium: 866mg | Fiber: 14g | Sugar: 33g | Vitamin A: 1685IU | Vitamin C: 57mg | Calcium: 107mg | Iron: 4mg
