Moroccan eggplant with couscous

Healthy recipe ideas

Add some flavour to your meal with this tasty side dish

Ingredients (serves four as a side dish)

  • 185g (1 cup) instant cous cous
  • 200ml olive oil 
  • 1 onion, halved and sliced
  • 1 eggplant (aubergine)
  • 1 tsp garlic salt
  • 3 tsp ground cumin
  • ¼ tsp ground cinnamon
  • 1 tsp paprika
  • ¼ tsp ground cloves
  • 50g butter
  • 1 handful flat-leaf (Italian) parsley, roughly chopped


Put the cous cous in a large bowl and add 375ml (1 ½ cups) boiling water. 

Cover and leave for 10 minutes, then fluff up the grains with a fork. 

Heat two tbs of the olive oil in a large frying pan. Add the onion and sauté over medium heat for 8-10 minutes, or until browned. Remove from the pan, leaving the pan on the stovetop to use again.

Cut the eggplant into 1cm slices, then cut the slices into quarters. Place in a large bowl.

In a small bowl, mix together the garlic salt, cumin, cinnamon, paprika, cloves and ½ tsp sea salt, then sprinkle over the eggplant, tossing to coat well.

Add the remaining oil to the pan and reheat the pan over medium heat. Add the eggplant and cook, turning once, for 20 minutes, or until soft and browned. Remove from the pan and set aside to cool. 

Melt the butter in the frying pan. Add the cous cous and cook, stirring, for 2-3 minutes, then stir in the onion, eggplant and parsley. 

This recipe has been taken from Cooking from the Market: Vegetables by Murdoch Books. 

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