Eggplant Tagine with Couscous, Chickpeas and Feta Cheese

Eggplant Tagine with Couscous, Chickpeas and Feta Cheese Healthy Recipe

2 Servings 25 min Cook

Macros/Serving: 784 Calories
Tags:vegetarian |


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.