Roasted Eggplant and Chickpeas with Apricot and Red Pepper Couscous
Serves: 4
Time: 1 hour, 20 minutes active
For the Roasted Veggies
1 red onion diced
1 entire bulb of garlic, each clove removed from their papery skin and coarsely chopped
1 large eggplant, cut into 1/2 chunks
1/3 cup olive oil
1/4 cup lemon juice
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon cardamom
1/2 teaspoon coriander
1/4 teaspoon turmeric
salt and pepper, to taste
2 cans chickpeas, drained and rinsed
Preheat oven to 425ºF. In a large bowl, toss all the ingredients together. Transfer to a rimmed baking sheet, spread the veggies out into a thin layer, and place in oven. Stir every 10 minutes for about 45 minutes, until the eggplant and chickpeas are evenly roasted.
For the Couscous
2 cups Israeli couscous
1/2 cup dried apricots
1 scallion, diced
3 tablespoons parsley
2 roasted red peppers (from a jar), sliced julienne
1/2 teaspoon salt
Put the apricots in a glass measuring cup and cover with water. Microwave on high for about 3 minutes. Remove the apricots and reserve the water for cooking the couscous.
Add the couscous to a pot and add four cups of water, including the reserved apricot water. Cover and bring to a boil. Reduce heat and simmer until cooked, about 10-15 minutes.
Toss in all the remaining ingredients and stir.
To Serve
1/2 cup slivered almonds
On each plate place the couscous and garbanzo-eggplant mixture. Top with almonds.
Enjoy!
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