Harissa Couscous with Eggplant and Chickpeas
A healthy one-pot plant-based dinner with 11 g of protein and 8 g of fiber per serving! Harissa couscous with eggplant and chickpeas. Perfect for busy weeknights.
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 large eggplant, cut into 1-inch cubes
- 2 cups chopped ripe tomatoes
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups pearl couscous
- 1 15 ounce can chickpeas, drained and rinsed
- 3 cups vegetable broth
- 2-3 tablespoons harissa paste
- 1 teaspoon honey
- 1 lemon zested, with 1 tablespoon juice
- 1/4 cup finely chopped cilantro
- Salt/freshly ground pepper
- Good quality olive oil, for drizzling
Instructions
- Heat a large Dutch oven or soup pot over medium-high heat. Add the olive oil until shimmering, then add the eggplant cubes and cook, stirring occassionally, until lightly browned on most sides, about 6-8 minutes. Season with 1/4 teaspoon salt and pepper.
- Add the garlic, paprika, cumin and cinnamon. Cook for 30-60 seconds or so until fragrant, taking care not to burn the garlic. Stir in the tomatoes and harissa paste, coating the eggplant.
- Add the chickpeas, couscous, broth, honey, lemon zest and juice. Bring to a boil, then reduce to a simmer. Cover and cook for 12-14 minutes, stirring once or twice until couscous is tender, adding more broth depending on preferred consistency. I like this thicker, like a one-pot meal, but it's also great as a stew!
- Taste, adjust seasoning depending on preference-- adding more honey, salt, pepper, harissa, or lemon juice. Depending on the saltiness of your broth, you may need to add more salt.
- Divide into bowls, then drizzle with olive oil and garnish with cilantro.
Nutrition
Serving: 1servingCalories: 374kcalCarbohydrates: 66gProtein: 11gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 821mgPotassium: 610mgFiber: 8gSugar: 10gVitamin A: 1394IUVitamin C: 15mgCalcium: 48mgIron: 2mg