roasted moroccan eggplant with couscous

Roasted Moroccan Eggplant with Couscous is warmly spiced, simple to make and from start to finish is about 30 minutes. It was my intention for this to be served as a main, but I think it could do double-duty as a side with a roast or grilled meats, especially chicken or salmon. Sweetened with medjool dates, warm cinnamon, fresh mint and crunch from the toasted almonds all perfect with the squidgy roasted eggplants and sweet peppers.

Prep Time10

Cook Time20

Total Time30

Servings:

Calories: 759kcal

Author: Lovoni

1 medium eggplant cut into 1/4-inch (6mm) slices
2 red bell peppers quartered, seeded and cut into wedges
2 tablespoons olive oil plus 1 tablespoon extra
2 teaspoons crushed red pepper flakes
pinch of ground cinnamon
sea salt and freshly ground pepper
1 2/3 cups veggie or chicken broth 390ml
10 oz box plain couscous 284g
8 medjool dates pitted & quartered lengthways
15 oz can chickpeas rinsed and drained (410g)
1/2 cup mint leaves
1/3 cup slivered almonds toasted
plain yogurt for serving

HONEY DRESSING

3 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons honey
1 garlic clove minced
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

To make the eggplant and couscous:

Preheat 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 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 chick peas to the eggplant mixture. Roast for 10 minutes or until eggplant is softened. Drizzle the eggplant mixture with half of the dressing. 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; serve with yogurt or drizzle with yogurt before serving. Serves 4 to 6.

Nutrition