Spicy Eggplant Couscous with Lemon
-1 eggplant, cubed
-1 cup of couscous
-1 tin of tomatoes
-1 red onion, halved and sliced finely
-1 tin of chickpeas, drained and rinsed
-1 bunch of fresh coriander, chopped
-1/2 cup of lemon juice (fresh or bottled)
-3 cloves of garlic, minced or finely chopped
-1 tablespoon of chilli flakes
-1 teaspoon of ground cumin
-1 teaspoon of ground coriander
-1 teaspoon of sweet paprika
-2 tablespoons of brown sugar
-1 teaspoon of salt
-salt and pepper
Toss the cubed eggplant in some salt and a good dose of oil and lay on a baking tray so all pieces are separate. Bake in a preheated oven set at 240 deg celcius, and leave until well roasted and squishy (around 20 minutes, but judge based on how the eggplant looks). While this is cooking, begin the couscous.
Heat a large pot or pan with a couple of tablespoons of olive oil and start to cook the red onion. Sautee on med/high for around five minutes, then add the garlic. Now add the tomatoes, chickpeas, coriander and all of the spices. Add the sugar and salt and lemon juice and let the sauce simmer for around ten minutes on medium. Stir every so often. Add some pepper and salt and stir. Allow to simmer another five minutes.
Add the couscous to the sauce, stir through well, and turn the heat down to low. You need enough couscous to absorb the liquid, so add more if it looks too sloppy. Allow the couscous to cook with the sauce until all the liquid absorbs and you have a nice pot of fluffy flavoured couscous.
Remove eggplant from oven and carefully add it to the couscous mixture. Fold through.
Serve with wedges of lemon and a sprinkling of fresh coriander and fresh chilli.