Harissa-Eggplant Puree and Couscous Recipe

Name: Harissa-Eggplant Puree and Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sliced shallots; 1 tablespoon minced garlic; 1 tablespoon harissa; 2 tablespoons honey; 1 teaspoon toasted ground cumin; 2 large eggplants, roasted with skin on at 375 degrees for 45 minutes until meat is soft, pulp scooped out; 2 -3 tablespoons butter; Salt and black pepper, to taste; 2 tablespoons scallions; 2 tablespoons cilantro; 2 cups couscous; 2 tablespoons virgin olive oil; 1/4 cup sliced scallions, green and white; 1/3 cup dried currants; 4 1/4 cups boiling water; Salt and black pepper, to taste

Servings: persons

1/2 cup sliced shallots
1 tablespoon minced garlic
1 tablespoon harissa
2 tablespoons honey
1 teaspoon toasted ground cumin
2 large eggplants, roasted with skin on at 375 degrees for 45 minutes until meat is soft, pulp scooped out
2 -3 tablespoons butter
Salt and black pepper, to taste
2 tablespoons scallions
2 tablespoons cilantro
2 cups couscous
2 tablespoons virgin olive oil
1/4 cup sliced scallions, green and white
1/3 cup dried currants
4 1/4 cups boiling water
Salt and black pepper, to taste

1
In a hot skillet, brown the shallots and garlic.
2
Add harissa, honey, cumin and eggplant pulp.
3
With hand blender, puree, season and add butter.
4
Check for seasoning.
5
Transfer to bowl and add scallions and cilantro.
6
Keep
7
Mix couscous, olive oil, scallions, currants, salt and pepper.
8
Boil water and add to bowl and quickly stir together.
9
Immediately cover bowl with plastic wrap.
10
Let stand 30 minutes.
11
With the back of a fork, fluff couscous.
12
Check for seasoning.
13
PLATING In a large pasta bowl, using an o-ring, mold some couscous topped with eggplant.
14
Surround with vegetables

2726

kcal

Calories

303

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup sliced shallots, 1 tablespoon minced garlic, 1 tablespoon harissa, 2 tablespoons honey, and more.

Yes, Harissa-Eggplant Puree and Couscous falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Harissa-Eggplant Puree and Couscous

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