Spiced Eggplants, Pearl Couscous, and Chickpeas – Vegan
A Mediterranean-inspired vegan dish combining spiced eggplants, pearl couscous, and chickpeas with fresh spinach and tangy lemon, topped with toasted pine nuts and vegan yogurt.
Nutrition Facts
Per Serving: Calories: 523 kcal, Fat: 17 g, Sodium: 479 mg, Carbohydrate: 79 g, Protein: 15 g
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Descriptions
This vegan Mediterranean dish features grilled eggplants with a flavorful blend of spices like paprika and cumin, paired with pearl couscous cooked in vegetable broth.
The addition of chickpeas and fresh spinach enhances the heartiness of the dish, while a touch of lemon juice adds brightness. Topped with toasted pine nuts and a dollop of vegan yogurt, this meal is an explosion of textures and flavors that is sure to impress.
Directions
1- Place the eggplant slices in a colander, sprinkle with salt, and let them sit for 20 minutes. Rinse and dry them thoroughly.
2- Heat half of the olive oil in a pan and cook the eggplants until golden on both sides. Brush them with harissa and keep warm.
3- In a separate pot, heat the remaining olive oil. Sauté the shallots for 2 minutes, then add the paprika and cumin. Stir in the pearl couscous, then add the vegetable broth and tamari sauce. Cook for 8-10 minutes, until the liquid is absorbed.
4- Stir in the chickpeas, spinach, and lemon juice. Adjust seasoning to taste.
5- Serve the couscous mixture topped with the eggplant slices, lemon zest, pine nuts, and a spoonful of vegan yogurt.
Note's
- You can substitute quinoa or regular couscous for pearl couscous if unavailable.
- For extra creaminess, try adding a little tahini to the vegan yogurt.
- To enhance the flavors, let the eggplants marinate in harissa for 10 minutes before cooking.
Ingredients
- 1 eggplant, sliced
- 1 tbsp harissa
- 3 tbsp olive oil
- 1 shallot, minced
- 2 cloves garlic, crushed
- 1 tsp paprika
- ½ tsp cumin
- 1 ½ cups pearl couscous
- 1 cup cooked chickpeas
- 2 cups vegetable broth
- 1 tbsp tamari sauce
- 1 cup fresh spinach
- Juice and zest of ½ lemon
- 2 tbsp pine nuts, toasted
- ½ cup vegan yogurt
