Couscous- The food so nice they named it twice!
I don’t know about you all but I LOVE couscous. It’s so easy to whip up and it pairs so well with fresh veggies and herbs. I must admit that I’ve been hitting the quinoa a little too hard recently and haven’t been giving much love to couscous. However, tonight I’ve changed that pattern. I gave my heart and soul to this lovely dinner.
If you’ve been reading this blog for a while you all know that I am a huge eggplant lover. I don’t necessarily love harvesting the darn thing, but fresh eggplant is one of my favorite summertime vegetables.
Taylor and I spent this past weekend seeding our second round of eggplant. We are going to have 3 different plantings throughout the summer so we should have eggplant readily available for the majority of the season.
There is no place I’d rather be than at Tumbleweed Farm on a hot Sunday afternoon in May! Even if a nasty sunburn was involved!
Alright, back to the stuffed eggplant….These couscous stuffed eggplants are pretty darn easy. They taste as fresh as summertime and happen to be a very healthy dinner. Pour yourself some of your favorite house wine and dig in my friends!
Couscous-Stuffed Eggplant with Tomatoes and Feta (serves 2)
As always adjust seasonings to your liking. All the measurements below are just an estimate of what I did.
2 tbs olive oil divided
1 large eggplant,
1/2 cup dry couscous
1 small yellow onion, diced
3 cloves garlic, minced
1 cup chickpeas, drained and rinsed
1/4 cup kalamata olives, finely chopped
1 cup cherry tomatoes, sliced in half
1/4 cut parsley, diced
a few handfuls of crumbled feta cheese
juice from 1 lemon
crushed red pepper flakes
salt and pepper to taste
Preheat the oven to 400.
Slice eggplant in half lengthwise. Scoop out middle leaving 1/4 inch border (reserving innards for cooking)
Drizzle eggplant with a little olive oil salt and pepper. Place cut side down on a prepared baking sheet and roast in the oven for about 15 minutes.
While eggplant roasts cook couscous according to package directions.
Meanwhile heat a large skillet over medium heat. Add olive oil. Add onion and saute for about 5 minutes. Add garlic. Cook for about 2 more minutes. Add chickpeas, tomatoes, olives, parsley, eggplant innards, crushed red pepper flakes and juice from 1 lemon. Stir to combine. Reduce heat and cook until all ingredients are warmed through. Add salt and pepper to taste.
Remove eggplant from oven. Scoop couscous mixture into each eggplant half and top with feta cheese and a drizzle of olive oil.
Place back in the oven for about 3 more minutes or until cheese has slightly melted. Enjoy hot!