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Couscous with roasted eggplant, chickpeas and yogurt
Couscous soaked in hot broth with cumin-roasted eggplant and chickpeas, topped with garlic yogurt sauce and fresh mint. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 30 min
- Total time
- 40 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Middle Eastern
Couscous with roasted eggplant is a hearty meatless lunch: roast diced eggplant and chickpeas with olive oil, cumin, and paprika, then toss with couscous soaked in hot broth. Top with garlic yogurt sauce and mint.
Ingredients
Vegetables
Couscous
Sauce
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Instructions
Tip: tap a step to mark it as done.
Roast the eggplant
30 minPreheat the oven to 220 °C (425 °F). Cut the eggplants into roughly 2 cm cubes. Drain the chickpeas and pat dry. Toss the eggplant and chickpeas with the oil, cumin, paprika, and salt. Spread in a single layer on a baking sheet and roast for 25–30 minutes, until the eggplant is tender and browned around the edges.
Prepare the couscous
5 minPour the hot broth over the couscous, cover, and let stand for 5 minutes to absorb the liquid. Fluff with a fork and drizzle with the lemon juice.
Make the sauce
Mix the yogurt with the crushed garlic and salt.
Serve
Toss the couscous with the eggplant and chickpeas, drizzle with the yogurt sauce, and sprinkle with the mint.
Tip: Eggplant needs space on the baking sheet; if crowded, it will release water and steam instead of roasting. Spread it over two baking sheets instead.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 523 kcal
- Protein
- 16 g
- Carbohydrates
- 77 g
- of which sugars
- 12 g
- Fat
- 18 g
- of which saturates
- 3.2 g
- Fiber
- 13 g
- Salt
- 2.9 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Kuskus s pečeným baklažánom, cícerom a jogurtom
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