Mediterranean Eggplant with Cubanelle Chermoula and Apricot Couscous

Mediterranean Eggplant

with Cubanelle Chermoula and Apricot Couscous

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Chermoula is a marinade hailing from Northern Africa, typically used to bring flavor to meat or seafood dishes. It has a smokey, citrus-y taste. Here, we use it to complement the roasted texture of the eggplant and sweetness of apricot couscous.

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SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
600
FAT
31g
CARBOHYDRATES
74g
PROTEIN
14g

MAIN INGREDIENTS

  1. 1 eggplant
  2. 1 cubanelle pepper
  3. ½ cup whole wheat couscous
  4. 1 garlic clove
  5. Fresh ginger
  6. Fresh dill
  7. 1 lemon
  8. ¼ tsp smoked paprika
  9. ¼ tsp cumin
  10. 2 dried apricots
  11. 2 tbsp currants
  12. ½ cup lima beans
  13. ¼ cup vegan yogurt
  14. 6 tbsp olive oil*
  15. 1 tsp vegetable oil*
  16. Salt and pepper*
  17. *Not included
  18. **Allergens: Wheat, Tree Nuts

TOOLS

  • Small saucepan
  • Baking sheet
  • Medium skillet

INSTRUCTIONS

1
Prep the vegetables
Prep the vegetables
Rinse and dry all produce. Preheat the oven to 425°F. Cut the eggplant into rounds on the diagonal. Deseed the cubanelle pepper and roughly chop.
2
Roast the eggplant
Roast the eggplant
Add ¾ cup water to a small saucepan and bring to a boil. Add the whole wheat couscous, cover, and remove from heat. Let couscous stand until Step 5. Transfer eggplant to a baking sheet and coat with 4 tbsp olive oil. Season generously with salt and pepper and place in the oven. Roast until eggplant is browned on the bottom and soft, about 30 to 35 minutes.
3
Char the pepper
Char the pepper
Place a medium skillet over medium-high heat with 1 tsp vegetable oil. Once hot, add the chopped cubanelle to the skillet. Cook, turning occasionally, until charred and softened, about 5 to 7 minutes. Remove from the heat to cool.
4
Make the chermoula
Make the chermoula
Peel and grate the ginger. Grate 1 clove garlic into a medium bowl and add the ginger. Chop the dill fronds and add to the bowl. Zest the lemon and add just 1 tsp lemon zest to the bowl. Add the smoked paprika, cumin, ¼ tsp salt, 2 tbsp olive oil, and the juice from half the lemon. Finely chop the charred cubanelle pepper, add to the bowl and stir to combine.
5
Finish the couscous
Finish the couscous
Finely chop the dried apricots. Fluff the cooked couscous with a fork and add the apricots, currants, lima beans, remaining lemon zest and juice, and a pinch of salt. Stir to combine.
6
Serve
Serve
Spread the vegan yogurt on the bottom of large plates. Top with apricot couscous, roasted eggplant, and cubanelle chermoula. Enjoy!