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Mediterranean Eggplant with Cubanelle Chermoula and Apricot Couscous
2 or 4 Serving Dinner

Mediterranean Eggplant

with Cubanelle Chermoula and Apricot Couscous

Tags: Soy-Free
Cook Time
2 Servings  |  45 min

Nutrition (per serving)

CALORIES
600
FAT
31g
CARBOHYDRATES
74g
PROTEIN
14g

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INGREDIENTS

  1. 1g eggplant
  2. cubanelle pepper
  3. cup whole wheat couscous
  4. 1g garlic clove
  5. fresh ginger
  6. fresh dill
  7. lemon
  8. tsp smoked paprika
  9. tsp cumin
  10. dried apricots
  11. 2tbsp tbsp currants
  12. cup lima beans
  13. cup vegan yogurt
  14. 6tbsp tbsp olive oil
  15. 1tsp tsp vegetable oil
  16. salt and pepper
  17. allergens
Tools: Medium skillet, Baking sheet, Small saucepan
Cook Time
2 Servings  |  45 min

Nutrition (per serving)

CALORIES
600
FAT
31g
CARBOHYDRATES
74g
PROTEIN
14g

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INSTRUCTIONS

1
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

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

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

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

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

Spread the vegan yogurt on the bottom of large plates. Top with apricot couscous, roasted eggplant, and cubanelle chermoula. Enjoy!

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