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Mediterranean Eggplant & Chickpea Couscous - A Bright, Hearty Weeknight Bowl

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large eggplant (about 1 to 1.25 lbs), cut into 1-inch cubes
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup couscous (regular, not Israeli/pearled)
  • 1.25 cups vegetable broth or water
  • 1 cup cherry tomatoes, halved
  • 1/3 cup Kalamata olives, pitted and sliced
  • 1 small red onion, thinly sliced (or 2–3 scallions, sliced)
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional but excellent)
  • 3 tablespoons extra-virgin olive oil, plus more for roasting
  • 1 large lemon (zest and 3 tablespoons juice)
  • 2 garlic cloves, finely grated or minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • Salt and black pepper, to taste
  • Optional add-ins: crumbled feta, toasted pine nuts or almonds, a pinch of red pepper flakes

Method
 

  1. Preheat and prep. Heat your oven to 425°F (220°C). Line a baking sheet with parchment for easier cleanup. Pat the chickpeas dry with a towel so they crisp up.
  2. Season the eggplant and chickpeas. Toss the cubed eggplant and chickpeas with 2–3 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, cumin, and smoked paprika. Spread evenly on the baking sheet.
  3. Roast until golden. Roast for 20–25 minutes, stirring once halfway, until the eggplant is tender and lightly browned and the chickpeas are slightly crisp at the edges.
  4. Make the couscous. While roasting, bring the vegetable broth to a boil in a small pot. Stir in 1/2 teaspoon salt, then add couscous. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
  5. Mix the dressing. In a small bowl, whisk together 3 tablespoons olive oil, lemon zest, lemon juice, garlic, and a pinch of salt and pepper. Taste and adjust—add more lemon for brightness or more oil for richness.
  6. Combine the base. In a large bowl, add the fluffed couscous, red onion, cherry tomatoes, and olives. Pour over half the dressing and toss gently.
  7. Add the roasties. Fold in the roasted eggplant and chickpeas while still warm. This helps the couscous absorb their flavor. Add parsley and mint.
  8. Finish and taste. Drizzle in the remaining dressing and toss again. Taste for salt, pepper, and acidity. If desired, finish with crumbled feta, toasted nuts, or red pepper flakes.
  9. Serve warm or at room temp. It’s lovely either way. For the best texture, let it sit 5–10 minutes so the flavors meld.