Moroccan Eggplant with Couscous

Serves 4


  • 1 cup couscous
  • ¾ cup olive oil
  • 1 onion, halved and sliced
  • 1 eggplant
  • 3 tablespoons ground cumin
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon paprika
  • ¼ teaspoons ground cloves
  • ¼ cup butter
  • 1 handful parsley, roughly chopped


Cook couscous according to directions.

Add 2 tablespoons of oil to a large frying pan and cook the onions for 8-10 minutes or until browned.  Remove from the pan using a slotted spoon, retaining the cooking oil.

Cut the eggplant into ½-inch slices, then into quarters, and place in a large bowl.  Combine the cumin, cinnamon, paprika, cloves, and ½ teaspoon salt and sprinkle over the eggplant, tossing until it is well-coated.  Add the remaining oil to the pan and reheat over medium heat.  Cook the eggplant, turning once, for 20-25 minutes or until browned.  Remove from the pan and cool.

Using the same pan, melt the butter, then add the cooked couscous and stir for 2-3 minutes until warmed through.  Stir in the onion, eggplant, and parsley, allowing to cool, then serve.

Source: The Produce Bible by Leanne Kitchen