Eggplant Tagine with Couscous, Chickpeas and Feta Cheese

Ingredients

• Garlic

  Raw

  3 clove or 9g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt

  1 ½ cup or 246g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Almonds

  Nuts, raw

  ¼ cup, sliced or 23g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Ras El Hanout

  Spice

  1 serving or 100g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Honey

  1 ½ tbsp or 32g

• Vinegar

  Cider

  2 tbsp or 30g

• Lemon juice

  Raw

  2 wedge yields or 12g

• Feta cheese

  ½ cup, crumbled or 75g

• Couscous

  Dry

  ¾ cup or 130g

Directions

1. 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.
2. 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.
3. Quarter and deseed the lemon. Roughly chop the almonds. Pick the cilantro leaves off the stems; discard the stems.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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. Enjoy!

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