A wholesome one-pot plant-based dinner with 11 g of protein and eight g of fiber per serving! Harissa couscous with eggplant and chickpeas. Good for busy weeknights.
One pot perfection: a hearty stew crammed with eggplant, chickpeas, and couscous.
Much like my roasted ratatouille with polenta recipe, it’s the sort of meal that I need this time of yr– full of summer season produce, but cozy sufficient for the start of fall.
This harissa couscous stew is just like my Moroccan lentil and chickpea stew and harissa chickpea soup. It’s barely spicy, full of plant-based protein and fiber, and hearty sufficient to take pleasure in for lunch or dinner.
Ingredient & Substitution Notes
- Eggplant: I exploit a globe, Italian eggplant for this harissa couscous, however you need to use Japanese eggplant and even fairy story eggplant if that’s all you’ve gotten.
- Ripe Tomatoes: I’m utilizing ripe tomatoes as that’s what is rising in my backyard proper now, alongside my eggplant! You should utilize canned, diced tomatoes in the event you plan on making these when contemporary tomatoes aren’t in season.
- Pearl Couscous: Also called Israeli couscous, you’ll be able to often discover this within the grain part of the grocery retailer. Common couscous will work in a pinch, however pearl is my desire right here for texture.
- Harissa Paste: You will discover harissa paste within the Worldwide aisle of many grocery shops or within the condiment aisle. I grabbed mine at Dealer Joe’s! Somewhat goes a good distance, so I like to recommend including, tasting, after which including once more , relying on spice desire.
- Chickpeas: I added chickpeas for each protein and fiber, ensure that to empty them earlier than including
- Honey: The honey helps to steadiness the spiciness of the harissa paste– I don’t suggest skipping it. In case you favor to not use honey, maple syrup can be an appropriate various.
- Olive Oil: I end this harissa couscous off with a drizzle of fine olive oil and contemporary chopped cilantro. The standard of the olive oil actually does make a distinction, so I like to recommend tasting your olive oil to be sure you prefer it. This recipe was examined with the next manufacturers: Kosterina, Zoe, California Olive Ranch Miller’s Mix, and Laconiko (private favourite).
Find out how to Make Harissa Couscous (Step-by-Step Images)
Step 1: Brown the Eggplant
Minimize the eggplant into 1-inch cubes, then cook dinner, stirring sometimes, till the eggplant is browned and golden, about 6-8 minutes. You’ll understand it’s carried out when the eggplant has diminished, the liquid has launched from the eggplant, and it begins to look golden brown on all sides.
Step 2: Add the tomatoes
Add the paprika, cumin, and cinnamon, and cook dinner for 30 seconds or so till simply aromatic. Add within the tomatoes and the harissa paste, taking care to fold the paste across the eggplant to coat it. Cook dinner the combination till the tomatoes begin to launch their liquid and cut back, stirring usually to stop browning.
Step 3: Add the Chickpeas
Add the chickpeas, couscous, broth, honey, lemon zest, and juice, and convey to a boil. Then, cut back the warmth to low and simmer till the combination has thickened and the couscous is cooked by way of.
You’ll be able to add extra liquid, relying on how thick you need the stew to be. I like this hearty dish, just like a one-pot casserole, however you’ll be able to skinny the combination extra to create a extra brothy meal. In case you do it this manner, then I like to recommend serving with crusty bread to assist absorb the juices!
Serving Options
To complete this harissa couscous recipe, I prefer to drizzle on some some good-quality olive oil on prime, then garnish with contemporary, chopped cilantro (or parsley). Both works!
I served it to mates this manner a number of weeks in the past, they usually all raved about how restaurant-quality the meal felt, particularly with the olive oil garnish on prime.
As I’m at all times attempting to get in additional greens, I prefer to serve this alongside a salad, like my simple kale salad, but it surely’s additionally unbelievable as-is. In case you plan on including extra broth to make this couscous extra soup-like, then I like to recommend serving it with good garlic bread, like I do with my puttanesca beans and marry me chickpeas.
Chef Ideas for Success
- Brown the Eggplant: Be certain that to brown the eggplant first, earlier than including within the spices and tomatoes. This helps to construct taste and texture.
- Bloom the Spices: Add the spices to the eggplant and let it cook dinner for 30 seconds or so. Cooking them within the oil helps them to turn into extra aromatic earlier than including the tomatoes!
- Modify the Broth: You could want to regulate the broth as wanted to attain the specified consistency. I favor this harissa couscous to be extra thick and stew-like, however in order for you it extra brothy, then you definately’ll want so as to add extra broth.
- Add Harissa to Style: Harissa is pretty spicy, so add in keeping with style. You could wish to add kind of, relying in your most popular spice stage.
Extra One-Pot Recipes
In case you do that Harissa Couscous, ensure that to come back again to go away a remark and a ranking. Your suggestions helps different readers and seeing you make my recipes makes my day!
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Harissa Couscous with Eggplant and Chickpeas
A wholesome one-pot plant-based dinner with 11 g of protein and eight g of fiber per serving! Harissa couscous with eggplant and chickpeas. Good for busy weeknights.
- 2 tablespoons olive oil
- 1 giant eggplant, minimize into 1-inch cubes
- 2 cups chopped ripe tomatoes
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon floor cumin
- 1/2 teaspoon floor cinnamon
- 1 1/2 cups pearl couscous
- 1 15 ounce can chickpeas, drained and rinsed
- 3 cups vegetable broth
- 2-3 tablespoons harissa paste
- 1 teaspoon honey
- 1 lemon zested, with 1 tablespoon juice
- 1/4 cup finely chopped cilantro
- Salt/freshly floor pepper
- Good high quality olive oil, for drizzling
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Warmth a big Dutch oven or soup pot over medium-high warmth. Add the olive oil till shimmering, then add the eggplant cubes and cook dinner, stirring occassionally, till frivolously browned on most sides, about 6-8 minutes. Season with 1/4 teaspoon salt and pepper.
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Add the garlic, paprika, cumin and cinnamon. Cook dinner for 30-60 seconds or so till aromatic, taking care to not burn the garlic. Stir within the tomatoes and harissa paste, coating the eggplant.
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Add the chickpeas, couscous, broth, honey, lemon zest and juice. Convey to a boil, then cut back to a simmer. Cowl and cook dinner for 12-14 minutes, stirring a few times till couscous is tender, including extra broth relying on most popular consistency. I like this thicker, like a one-pot meal, but it surely’s additionally nice as a stew!
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Style, regulate seasoning relying on desire– including extra honey, salt, pepper, harissa, or lemon juice. Relying on the saltiness of your broth, you could want so as to add extra salt.
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Divide into bowls, then drizzle with olive oil and garnish with cilantro.
Serving: 1servingEnergy: 374kcalCarbohydrates: 66gProtein: 11gFats: 8gSaturated Fats: 1gPolyunsaturated Fats: 1gMonounsaturated Fats: 5gSodium: 821mgPotassium: 610mgFiber: 8gSugar: 10gVitamin A: 1394IUVitamin C: 15mgCalcium: 48mgIron: 2mg
