2 Servings 25 min Cook
3 Clove Garlic
1 Shallot (medium) Shallots
1 Eggplant, peeled (yield from 1-1/4 lb) Eggplant
1 1/2 Cup Chickpeas
1 Fruit without seeds Lemons
1/4 Cup, sliced Almonds
1 Cup Fresh Cilantro
3/4 Cup, dry, yields Couscous
1 Dash Salt
1 Dash Pepper
2 Tsp Olive Oil
1 Serving Ras El Hanout
2 Tbsp Tomato Paste
1 1/2 Tbsp Honey
2 Tbsp Vinegar
2 Wedge yields Lemon Juice
1/2 Cup, crumbled Feta Cheese
Prepare the ingredients: Wash and dry the fresh produce.
Peel and mince the garlic.
Peel and thinly slice the shallot.
Cut off and discard the stem end of the eggplant; quarter the eggplant lengthwise, then cut into large pieces on an angle.
Drain and rinse the chickpeas.
Transfer half the chickpeas to a large bowl and smash with a fork; add the remaining whole chickpeas and gently mix to combine.
Quarter and deseed the lemon.
Roughly chop the almonds.
Pick the cilantro leaves off the stems; discard the stems.
Cook the couscous: In a small pot, combine the couscous and 1¼ cups of water; season with salt and pepper.
Heat to boiling on high.
Once boiling, cover and remove from heat.
Let stand for 6 to 8 minutes, or until the liquid has been absorbed and the couscous is tender.
Fluff the cooked couscous with a fork.
Cover and set aside in a warm place.
Start the Tagine: While the couscous cooks, in a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot.
Add the garlic, shallot and ras el hanout; season with salt and pepper.
Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant.
Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.
Add the eggplant to the pan; season with salt and pepper.
Cook, stirring frequently, 2 to 3 minutes, or until the eggplant is slightly softened.
Add the honey, vinegar, chickpeas and 1¼ cups of water to the pan; season with salt and pepper.
Cook, stirring and turning the eggplant occasionally, 8 to 10 minutes, or until thoroughly combined and the liquid is saucy.
Stir in the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste.
Remove from heat.
Plate your dish: Divide the cooked couscous between 2 dishes.
Top with the finished tagine.
Garnish with the cheese, almonds, cilantro and remaining lemon wedges.