Description
A flavorful Moroccan-inspired dish featuring grilled eggplant seasoned with aromatic spices, served over lemon herb couscous for a delightful and easy meal.
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup couscous
- 1 1/4 cups vegetable broth
- 1 lemon, zested and juiced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- 1/4 cup crumbled feta cheese (optional)
Instructions
- Preheat the grill to medium-high heat.
- Brush the eggplant slices with olive oil on both sides.
- In a small bowl, mix the cumin, coriander, smoked paprika, salt, and pepper.
- Sprinkle the spice mixture evenly over both sides of the eggplant slices.
- Grill the eggplant slices for 4-5 minutes on each side, until tender and grill marks appear.
- Meanwhile, bring the vegetable broth to a boil in a saucepan.
- Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
- Add lemon zest, lemon juice, parsley, mint, and feta cheese to the couscous, mixing well.
- Serve the grilled eggplant over the lemon herb couscous.
Recipe Details
- Cooking Time: 35 minutes
- Servings: 4
- Difficulty: Easy
