Roasted Eggplant Couscous

Roasted Eggplant Couscous with chickpeas, cucumber salad, and topped with a tahini dressing, makes for a delicious vegetable platter. This healthy recipe takes some preparation but is well worth it!

Ingredients

Serves: 4-5 Time: 1 hour 15 minutes

Roasted Eggplant Couscous

Roasted Eggplant

• 1 large eggplant, salted & sliced
• 1 Tbs olive oil
• Salt
• Black pepper
• 2 Tbs red wine vinegar

Chickpea Couscous

• 1 cup couscous
• 2 cups vegetable broth
• 1 can chickpeas, diced
• 1/2 red onion, diced
• 1/2 red bell pepper, diced
• 2 garlic cloves, minced
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 Tbs lemon juice
• Splash of olive oil

Cucumber Salad

• 1/2 large cucumber, sliced
• 4-5 cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1/4 cup parsley, chopped
• 1 Tbs red wine vinegar
• 1 Tbs lemon juice

Tahini Dressing

Directions

1. Prepare the eggplant by slicing it, tossing it in a generous amount of salt, then allowing it to rest on a baking tray or in a colander for at least 30 minutes.
2. Meanwhile, prepare the cucumber salad. Combine the ingredients in a mixing bowl and place it in the refrigerator.
3. Then, prepare the tahini dressing and store it in the refrigerator.
4. Once the eggplant has rested, rinse in a colander, then toss in olive oil, a dash of salt and pepper with the red wine vinegar, then spread out on a tray and place in the oven. Bake in the oven for 20-25 minutes or until softened and lightly roasted.
5. Meanwhile, prepare the onion, bell pepper, and garlic.
6. In a large pot, set heat to high.
7. Once hot, add a splash of olive oil and begin sautéeing the onion, garlic, and bell pepper.
8. Cook the onion, garlic, and bell pepper for about 5-7 minutes.
9. Then add the chickpeas, seasoning, and vegetable broth.
10. Bring the vegetable broth to a boil.
11. Once boiling, add the couscous, reduce heat to low and cover with a lid. Stir occasionally until the liquid is absorbed and the couscous is fluffy.
12. After the eggplant has roasted, add in with the couscous mixture.
13. Plate the cooked couscous and eggplant with the cucumber salad, dress with tahini dressing, serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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