Wednesday, April 18, 2012

Roasted Eggplant and Chickpeas with Apricot and Red Pepper Couscous

While this recipe takes some time for the roasting, it's actually a very quick and easy recipe. Good for weeknights when you're in a hurry. Once you have your veggies in the oven and the couscous on the way, you can sit back and read your favorite book or feed your internet addiction while everything cooks!

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. 


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