WHOLE WHEAT COUSCOUS WITH ROASTED EGGPLANT

WHOLE WHEAT COUSCOUS WITH ROASTED EGGPLANT

Whole Wheat Couscous With Roasted Eggplant is a simple yet flavourful dish that highlights the nutty taste of couscous paired with smoky and tender roasted eggplant, drizzled with olive oil and a touch of lemon juice. This dish offers a fresh and 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 With Roasted Eggplant is a satisfying option for those looking for a wholesome, quick and easy meal.

RECIPE CATEGORY

Side

SERVING SIZE

1

CUISINE

Mediterranean, Middle Eastern

PREPARATION/TECHNIQUES

5 Ingredients or Less, Roast, Simmer

OCCASION/HOLIDAY

Casual Dinner, Summer, Back to School

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Dairy-Free, Nut-Free, High Fibre, Healthy

DISH TYPE

Main Course

INGREDIENTS

The following ingredients are required for the preparation of Nutty Whole Wheat Couscous With Roasted Eggplant:

• 46 grams | 1.62 ounces | ¼ cup cooked whole wheat couscous
• 75 grams | 2.65 ounces | ½ cup roasted eggplant
• 5 millilitres | 0.08 fluid ounces | 0.01 cups olive oil
• 5 millilitres | 0.08 fluid ounces | 0.01 cups lemon juice
• 5 grams | 0.02 ounces | ¼ teaspoon salt

FULL NUTRITIONAL INFORMATION

• Calories: 156 kilocalories
• Total Fat: 3.3 grams
• Saturated Fat: 0.4 grams
• Carbohydrates: 25.7 grams
• Fibre: 3.6 grams
• Sugar: 2.3 grams
• Protein: 4.6 grams
• Sodium: 215 milligrams
• Calcium: 23 milligrams
• Iron: 1.2 milligrams
• Potassium: 280 milligrams

PREPARATION

• Prepare The Eggplant: Preheat the oven to 200 degrees Celsius. 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 to 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.

PREPARATION 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 refrigerator 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.