Moroccan Eggplant with Couscous Recipe

Moroccan Eggplant with Couscous Recipe

Ingredients
  • 1 medium eggplant, peeled and cubed
  • 2 Tbsp. water
  • 1 Tbsp. olive oil
  • 1 medium red bell pepper, chopped
  • 1 medium onion, chopped
  • 2 or 3 garlic cloves, minced
  • 1 medium zucchini, halved lengthwise and thinly sliced
  • 8 oz. baby Portobello mushrooms, sliced
  • 3/4 cup raisins
  • 1 1/2 tsp. cinnamon
  • 1 Tbsp. cumin
  • 1/8 tsp. black pepper
  • 1 Tbsp. dried basil
  • 1 (15 oz) can chick peas, drained
  • 1 (28 oz) can no salt-added diced tomatoes, undrained
  • 2 1/4 cups cooked whole wheat pearl couscous
Steps
  1. Combine eggplant and water in a large microwave-safe bowl. Cover and microwave on HIGH for 4 minutes.
  2. Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, garlic, mushrooms, and zucchini; sauté 6 minutes or until veggies are tender, stirring occasionally.
  3. Add eggplant mixture, chick peas, cumin, cinnamon, black pepper, basil, and canned tomatoes to pan; turn down to low and simmer for 5-10 minutes. Add raisins.
  4. Serve over couscous and top with vegan Parmesan cheese, if desired.

4 thoughts on “Moroccan Eggplant with Couscous Recipe

  1. Pingback: Happy Mother’s Day to All! | The Vegan Wannabe

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