Middle Eastern Couscous with Roasted Eggplant and Pomegranate
Equipment
- Baking sheet
- Saucepan
- Large mixing bowl
Ingredients
- 1 cup pearl couscous
- 1 1/4 cups water
- 1 medium eggplant, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pomegranate seeds
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- Juice of 1 lemon
- 1/4 cup toasted pistachios, chopped
Instructions
- Preheat the oven to 425 degrees. Toss the eggplant cubes with 2 tablespoons olive oil, cumin, coriander, salt, and pepper on a baking sheet. Roast for 20 to 25 minutes until the edges turn golden and the cubes are tender but still hold their shape.
- While the eggplant roasts, bring the water to a boil in a saucepan. Add the pearl couscous, reduce to a simmer, cover, and cook for 8 to 10 minutes until the liquid is absorbed. Fluff with a fork and let cool slightly.
- In a large bowl, whisk together the lemon juice and remaining 1 tablespoon olive oil. Add the cooked couscous and stir to coat evenly.
- Fold in the roasted eggplant, parsley, and mint. Top with pomegranate seeds and toasted pistachios just before serving.
Notes
Roast the eggplant a day ahead and store it in a separate container so it stays firm during transport. Add the pomegranate seeds at the potluck site to prevent any color from bleeding into the couscous. If the dish sits out, a light extra squeeze of lemon before serving brightens the flavors again.
Course: Side Dish
Cuisine: Middle Eastern
Equipment: Baking sheet, Saucepan, Large mixing bowl
Cuisine: Middle Eastern
Equipment: Baking sheet, Saucepan, Large mixing bowl