Eggplant Chickpeas Couscous

Vegan Couscous and Middle Eastern spices

Vegetable Couscous with Herbs


  • 1 1/3 cups couscous
  • l/4 cup cooking oil
  • 1 large sliced onion
  • 4 Sliced carrots
  • 1 fennel bulb, cut into 1 in pieces
  • 1large eggplant cut into 1/2 in cubes
  • 4 cloves minced garlic
  • 1 Chopped jalapeno pepper
  • l/4 cup tomato paste
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons caraway seeds
  • 5 1/2 cups water
  • 1 1/2 cups drained cooked chickpeas
  • Salt and pepper to taste


1. Heat the oil in a large saucepan. Add onion fennel, eggplant, carrot, garlic and jalapeƱo, cook uncovered on high heat 2 - 3 min, cover and reduce the heat simmering about 8 min.

2. Add tomato paste coriander, caraway seeds salt and pepper and cook stirring for extra 2 min

3. Add the 3 cups of water and bring to boil, reduce the heat and simmer uncovered about 10 - 12 min until the vegetable is tender, then add the chickpeas stirring in for extra 1 min.

4 In medium saucepan, boil the remaining water, add the couscous and season with extra salt and pepper. reduce the heat and simmer for 5 - 6 min until the couscous is fluffy.. remove and spread the on large flat dish and the vegetable and it's broth on top. enjoy

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