Aromatic Couscous with Eggplant, Chickpeas, and Tomato

Name: Aromatic Couscous with Eggplant, Chickpeas, and Tomato
Prep time: 30 min
Total time: 30 min
Cuisine: Dutch
Ingredients: 1 medium-size eggplant; 1 ¼ pounds (600 grams) tomatoes; 3 tablespoons olive oil; 3 cups (300 grams) whole-wheat couscous; 2 teaspoons ras el hanout (Moroccan spice mix); 2 teaspoons ras el hanout (Moroccan spice mix); 9 ounces (250 grams) canned chickpeas; 2 sprigs of mint; 2 limes

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Vibrant Vegetables

By Janneke Philippi

Published 2024

About

Couscous with two of my favorites, eggplant and tomato, and mixed with some chickpeas, which are an excellent source of plant protein. Don’t forget the lime wedges for a lovely note of freshness. Ras el hanout lends the couscous its beautifully aromatic flavor.

Ingredients

1 medium-size eggplant
1 ¼ pounds (600 grams) tomatoes

Europe
Netherlands
Main course
Vegan

Method

CUT the eggplant into cubes and finely dice the tomatoes.

HEAT the olive oil in a frying pan. Fry the eggplant for 5 minutes until browned and cooked through. Stir the tomatoes into the eggplant and fry 5 minutes more.

PLACE the couscous into a dish and pour in 2 ¼ cup (500 ml) boiling water. Cover and allow the couscous to swell for 5 minutes.