Roasted Eggplant and Tomato Couscous Bowls

• 1 medium eggplant, diced
• 1 pint cherry tomatoes, halved
• 1 cup couscous
• 1 1/4 cups water
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• Juice of 1 lemon
• 2 cloves garlic, minced
• Optional: crumbled feta cheese and toasted pine nuts for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss eggplant and tomatoes with 1 tablespoon olive oil, cumin, smoked paprika, salt, and pepper.
3. 3 Spread vegetables on a baking sheet and roast for 25-30 minutes until tender.
4. 4 Meanwhile, bring water to a boil in a saucepan. Stir in couscous, cover, and let sit for 5 minutes.
5. 5 Fluff couscous with a fork and mix in the remaining 1 tablespoon olive oil, lemon juice, and minced garlic.
6. 6 Combine roasted vegetables with couscous, gently fold in parsley, and season to taste.
7. 7 Serve in bowls and garnish with feta and pine nuts if desired.

Equipment

• Baking sheet
• Saucepan
• Mixing bowl

Variations

• Add chickpeas for extra protein.
• Substitute quinoa for couscous for a gluten-free alternative.

Substitutions

• If eggplant is out of season, use zucchini.
• Sun-dried tomatoes can replace fresh tomatoes for a different flavor profile.

Pairings

• A glass of chilled Sauvignon Blanc
• A tangy Greek yogurt sauce on the side

Nutrition

Tips

• For a smokier flavor, use harissa paste instead of smoked paprika.
• Adding a handful of fresh mint leaves can give a refreshing twist.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with a crisp cucumber salad.
• Serve alongside warm pita bread for a complete meal.

FAQ