WHOLE WHEAT COUSCOUS AND ROASTED EGGPLANT
Whole Wheat Couscous and Roasted Eggplant is a simple yet flavourful dish that highlights the nutty taste of couscous paired with smoky, tender roasted eggplant drizzled with olive oil and a touch of lemon juice. This dish offers a fresh, tangy twist while keeping it light and nutritious. The subtle seasoning of salt enhances the natural flavours without overpowering the dish. This meal is perfect as a side dish, a light lunch or even a base for a more elaborate bowl with additional vegetables and proteins. It is an excellent source of fibre, healthy fats and plant-based nutrients. Whether served warm or chilled, the Whole Wheat Couscous and Roasted Eggplant is a satisfying option for those looking for a wholesome, quick and easy meal.
RECIPE CATEGORY
Side, Main Course, Salad
SERVING SIZE
1
CUISINE
Mediterranean, Middle Eastern
PREPARATION/TECHNIQUES
5 Ingredients or Less, Roast, Simmer
OCCASION/HOLIDAY
Casual Dinner, Light Meal, Summer, Back to School
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Dairy-Free, Nut-Free, High Fibre, Healthy
DISH TYPE
Salad, Side
INGREDIENTS
There are the following ingredients for Whole Wheat Couscous and Roasted Eggplant:
- ¼ cup cooked whole wheat couscous
- ½ cup roasted eggplant
- ½ teaspoon olive oil
- ½ teaspoon lemon juice
- ¼ teaspoon salt
FULL NUTRITIONAL INFORMATION
- Calories: 130 kcal
- Protein: 3 g
- Carbohydrates: 21 g
- Sugars: 2 g
- Fibre: 5 g
- Fat: 4 g
- Saturated Fat: 0.5 g
- Sodium: 250 mg
- Potassium: 220 mg
PREPARATION
- Prepare The Eggplant: Preheat the oven to 200°C (400°F). Cut the eggplant into small cubes and toss with olive oil and a pinch of salt.
- Roast The Eggplant: Spread the eggplant evenly on a baking tray and roast for 20-25 minutes until soft and slightly caramelised.
- Cook The Couscous: Bring ¼ cup of water to a boil, remove from heat and stir in whole wheat couscous. Cover and let it rest for 5 minutes before fluffing with a fork.
- Combine The Ingredients: In a mixing bowl, add the cooked couscous, roasted eggplant, olive oil, lemon juice and salt. Toss gently to combine.
- Adjust Seasoning: Taste and adjust the seasoning if needed. Serve warm or chilled.
PREP TIME
5 minutes
COOKING TIME
25 minutes
TIPS
Here are some tips for Whole Wheat Couscous and Roasted Eggplant:
- Extra Flavour: Add a pinch of cumin or smoked paprika for added depth.
- Nutty Texture: Sprinkle toasted almonds or pine nuts for a crunch.
- Creamy Addition: Mix in a spoonful of hummus or tahini for extra creaminess.
- Boost Protein: Add chickpeas or grilled tofu for more protein.
- Serving Idea: Serve as a warm grain bowl or as a chilled salad with fresh herbs.
VARIATIONS
- Gluten-Free Option: Replace couscous with cooked quinoa or millet.
- Spicy Kick: Add a dash of red pepper flakes for some heat.
- Herb Infusion: Stir in fresh parsley, basil or coriander for a refreshing taste.
- Cheesy Touch: If not vegan, sprinkle with crumbled feta or goat cheese.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freezing is not recommended because couscous can become mushy when thawed.
- Reheating: If serving warm, gently reheat in a pan over low heat or microwave for 30 seconds.