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–+ servings
Eggplant and Tomato Couscous

Roasted Eggplant and Tomato Couscous

A vegetarian comfort food dish of roasted eggplant, grape tomatoes and garlic served over couscous with fresh basil and labneh. This recipe is for a single serving. Adjust to your number of portions below.
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Plant-Focused, Vegetarian
Keyword: couscous, eggplant, fresh herbs, labneh, tomatoes
Servings: 1
Calories: 938kcal

Ingredients

  • 1 small eggplant
  • 1 pint grape tomatoes
  • 2 cloves garlic, thinly sliced
  • 3 tbsp olive oil
  • salt and pepper
  • 2 tsp lemon zest, optional
  • 1/2 cup couscous
  • 1/2 cup water
  • 1/4 cup labneh
  • 2 tbsp fresh torn basil

Instructions

  • Preheat the oven to 400°. Cut your eggplant into 1-inch pieces and place on one half of a baking sheet. Dump the grape tomatoes on the other half. Scatter the thinly sliced garlic over the tomatoes. Drizzle the entire sheet with about 3 tbsp of olive oil, using about 2 tbsp for the eggplant and 1 tbsp for the tomatoes/garlic. Use your hands to combine and coat the eggplant evenly. Repeat with the tomatoes and garlic. Season well with salt and pepper. Zest 2 tsp of lemon over the top, mainly on the tomatoes (optional). Roast for 20-25 minutes, or until tomatoes have burst and eggplant is perfectly gooey.
    baking tray iwith grape tomatoes and eggplant
  • When the tomatoes and eggplant are almost done, place 1/2 cup of Moroccan couscous (not pearled) in a serving dish. Microwave 1/2 cup of water for about a minute and a half or until it just starts to boil. Carefully pour the boiling water over the couscous and swirl the dish to make sure all the grains are wet. Cover the dish with a kitchen towel and set aside for 5 minutes then fluff the couscous with a fork.
    Moroccan couscous
  • Once the eggplant is perfectly gooey, remove the baking sheet from the oven. Carefully dump the contents of the baking sheet onto your couscous. Garnish with fresh torn basil and a scoop of labneh on the side.

Notes

This vegetarian comfort food dish can easily be made vegan by using vegan labneh. If you want to add meat to this, I'd go with lamb meatballs. Another option would be to add some chickpeas. I recommend marinating canned chickpeas in olive oil and some dry spices like oregano or cumin before using in this dish because plain chickpeas are, well, plain. Through the marinated chickpeas on the baking sheet for the last 5-7 minutes to heat through.

Nutrition

Serving: 1.5cups | Calories: 938kcal | Carbohydrates: 117g | Protein: 25g | Fat: 45g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 31g | Cholesterol: 3mg | Sodium: 68mg | Potassium: 2427mg | Fiber: 24g | Sugar: 30g | Vitamin A: 4262IU | Vitamin C: 83mg | Calcium: 192mg | Iron: 4mg
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