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Couscous with Eggplant and yogurt dip.

Couscous with Eggplant

Quick and easy couscous recipe made with eggplant, chickpeas, and feta cheese. Served with a yogurt-mint dip.
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Total Time: 30 minutes
Servings: 4

Ingredients

Skillet ingredients

  • 1 ¼ cups couscous
  • 1 cup vegetable broth
  • 1 small eggplant approx. ½ lb.
  • 2 tbsp olive oil
  • 1 small onion
  • 1 garlic clove
  • 10 oz. chickpeas drained weight
  • 7 oz. feta cheese
  • 2 tsp Baharat seasoning
  • fresh parsley

Dip

  • 1 ¼ cup Greek yogurt
  • 2 tbsp lemon juice
  • 1 garlic clove
  • 20 mint leaves
  • salt, black pepper

Instructions

  • Cook the couscous as per package instructions. Add the vegetable broth to the water.
  • Meanwhile, cut the eggplant into small cubes and sauté in a non-stick skillet. Then, finely chop the onion and garlic clove and add to the pan as well.
  • Once the couscous is done and the eggplant is slightly but nicely browned, transfer the couscous and chickpeas to the skillet. Top with coarsely crumbled feta cheese.
  • Thoroughly season with the Baharat spice blend. Finely chop the fresh parsley and scatter it over the dish to further enhance the flavor. Combine the Greek yogurt and lemon juice and whisk until smooth. Add the crushed or minced garlic clove to it, along with the finely chopped mint leaves. Season to taste with salt and pepper.
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