Quick and easy couscous dish with eggplant, chickpeas, and feta cheese. Served with a refreshing yogurt-mint dip – yum! A great healthy dinner for warm summer days.

Couscous with Eggplant, chickpeas, feta cheese, and yogurt dip.

Nothing quite beats a recipe like this one when it comes to quick and healthy cooking!

This brilliant couscous recipe not only takes no time at all and is super easy in terms of preparation but is also incredibly tasty!

A beautiful, vibrant blend of summer flavors infused with a hint of oriental nuances and particularly appetizing, served on warmer days!

This blog post will provide more detailed information and helpful tips regarding ingredients, preparation, storage, etc. No need for details? Jump straight to the recipe card.

Ingredients

Only a few very simple, everyday ingredients are required to whip up this dish:

Find additional helpful tips regarding the selected ingredients below:

Couscous: Use any store-bought or readily available couscous of your choice.

Eggplant: Look for fresh produce with no signs of bruising. While it doesn’t have to exactly match the ½ lb. specified herein, it should be roughly within this range.

Chickpeas: Regular canned chickpeas will do the trick. A typical can contains approximately 15.5 oz. net weight. Make sure to pay attention to the drained weight indicated on the product when covering the recipe, but one can should be sufficient.

Feta Cheese: Feta cheese, goat cheese, or something similar.

Greek Yogurt: Plain Greek yogurt with the milkfat percentage of your choice.

Fresh mint: The quantity indicated in this recipe refers to medium-sized mint leaves. Please feel free to adjust as needed. Let the dip rest for a hot minute to allow the flavors to blend and fully develop, then give it a try and fine-tune to taste if necessary.

couscous eggplant dish in a bowl and in a skillet, served with a yogurt dip.

Recipe Tips

Although the couscous eggplant dish is super simple to prepare, here are a few additional tips, suggestions, and variation ideas for you:

Be swift when processing the eggplant. Meaning, toss it into the pan as soon as you’ve sliced it to prevent it from turning brown.

I generally wouldn’t consider myself to be a fan of “fancy” spice blends and typically stick with simple, everyday ingredients. That being said, I absolutely love Baharat seasoning! It truly enhances a dish with such a distinct, beautiful flavor. Worth it. Try it. You won’t regret it. 😉

Baharat isn’t your typical pantry staple, so if you don’t want to make a special trip to the store, you may alternatively consider spicing things up by adding some black pepper, chili powder, paprika (ground), cumin, cardamom, and a dash of cinnamon.

The pan-fried dish itself is somewhat dry, which is why I’ve paired it with a lovely dip. If you’re not crazy about sauce-free recipes and/or prefer your dish to be a little “juicier”, go ahead and double up on the dip or simply mix some extra Greek yogurt straight into the couscous. There. Fixed it for you. 😉

Storage and Shelf Life

If you have any leftovers, make sure to store the couscous and dip separately. That way, you can reheat the couscous and then serve it alongside the cold dip.

Stored in an airtight container in the fridge, leftovers should hold up for approximately 2 days.

Special Chef’s Tip: Cooled leftover couscous makes an ideal salad! Mix up a simple oil-vinegar or yogurt dressing instead of the dip! Perfect meal-prep or to-go solution as well!