Harissa Eggplant Couscous & Chickpea Pan

Ingredients

• Eggplant

  Raw

  1 ¼ eggplant, peeled (yield from 1-1/4 lb) or 573g

• Salt

  Table

  1 tbsp or 18g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Garlic

  Raw

  3 cloves, minced or 9g

• Paprika

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Coriander leaf

  Spices, dried

  ½ tsp or 0.3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Lemon juice

  Raw

  1 tbsp or 15g

• Pine nuts

  Nuts, dried

  2 tbsp or 17g

• Tunisian Harissa, Hot Chili Pepper Paste

  Trader Joe's

  8 tsp or 56g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

  12 oz or 340g

• Coconut Aminos

  Coconut Secret

  3 tsp or 300g

• Spinach

  Raw

  2 cup or 60g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Couscous

  Dry

  1 ½ cup or 260g

• Spearmint

  Fresh

  2 tbsp or 11g

• Live! Soy Yogurt

  Plain - Silk

  2 oz or 57g

Directions

1. Place eggplant rounds in a colander and sprinkle with salt. Let sit for 20 minutes to an hour. Use this time to prep other ingredients.
2. Rinse eggplant slices with cold water and pat dry with a towel.
3. Heat a large skillet over medium-high heat and add half the olive oil. Cook eggplant slices until browned on one side, about 4-5 minutes. Flip, brush with harissa, and cook the other side. Transfer to a plate and repeat with remaining eggplant and oil.
4. Add more olive oil if needed, lower heat to medium, and sauté shallots until soft, about 5 minutes. Add garlic, paprika, cumin, and coriander, and sauté for another minute.
5. Add couscous and toast for 2-3 minutes. Stir in chickpeas, vegetable stock, coconut aminos, and pepper. Bring to a boil, then simmer covered until liquid is absorbed, about 8-10 minutes.
6. Remove lid, fold in spinach, herbs, and lemon juice. Season with salt and pepper. Top with harissa eggplant, garnish with lemon zest, pine nuts, and vegan yogurt. Serve immediately.

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