One-Pan Harissa Eggplant, Pearl Couscous & Chickpeas
Ingredients
-
1
large
eggplant, cut into rounds
-
1
tablespoon
sea salt, plus extra
-
¼
cup
harissa paste
-
3
tablespoons
olive oil, plus extra
-
1
large
shallot, small dice
-
3
cloves
garlic, minced
-
1
teaspoon
paprika
-
½
teaspoon
ground cumin
-
½
teaspoon
ground coriander
-
1 ½
cups
dry pearl couscous
-
19
oz
can chickpeas, drained and rinsed
-
2
cups
vegetable stock
-
1
tablespoon
Tamari or coconut aminos
-
2
cups
baby spinach, chopped
-
1
cup
leafy herbs, such as mint, parsley, cilantro, or a combination, chopped
-
1
tablespoon
lemon juice plus zest for serving
-
2
tablespoons
pine nuts, toasted
-
to taste
plain unsweetened vegan yogurt, for serving
Instructions
- Sprinkle the eggplant with salt and let it sit in a colander for 20 minutes to 1 hour.
- Rinse the eggplant and pat it dry.
- Heat olive oil in a skillet and brown the eggplant slices on both sides, brushing with harissa.
- In the same skillet, sauté shallots until soft, then add garlic and spices.
- Toast the couscous for a few minutes, then add chickpeas, vegetable stock, Tamari, and pepper.
- Bring to a boil, then cover and simmer until the liquid is absorbed.
- Fold in spinach, herbs, and lemon juice, then top with the eggplant and garnish with lemon zest, pine nuts, and yogurt.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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