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One-Pan Harissa Eggplant, Pearl Couscous & Chickpeas

5 from 15 reader reviews
Prep Time 20 minutes
Cook Time 40 minutes
RESTING TIME 20 minutes
Total Time 1 hour
Servings 4
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Ingredients

  • 1 large eggplant, cut into rounds (mine weighed about 600 grams)
  • 1 tablespoon sea salt, plus extra
  • ¼ cup harissa paste
  • 3 tablespoons olive oil, plus extra
  • 1 large shallot, small dice (about ½ cup diced shallot)
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 ½ cups dry pearl couscous
  • 19 oz (540 ml) can chickpeas, drained and rinsed
  • 2 cups vegetable stock
  • ground black pepper, to taste
  • 1 tablespoon Tamari or coconut aminos
  • 2 packed cups baby spinach, chopped
  • 1 cup leafy herbs, such as mint, parsley, cilantro, or a combination, chopped
  • 1 tablespoon lemon juice plus zest for serving
  • 2 tablespoons pine nuts, toasted
  • plain unsweetened vegan yogurt, for serving

Instructions

  • Set a colander in the sink and place your eggplant rounds in it. Sprinkle eggplant with the tablespoon of salt and toss to coat. Let the eggplant sit for 20 minutes or up to an hour. I like to use this time to prep and measure the other ingredients.
  • After 20 minutes, rinse the eggplant slices thoroughly with cold water and then pat them dry with a kitchen towel.
  • Heat a large, deep skillet or braiser over medium-high heat. Add ½ the olive oil. Add as many eggplant slices that will fit in the skillet and cook until browned on one side, about 4-5 minutes. Flip the eggplant slices and brown on the other side. Brush the upward facing sides of the eggplant with harissa. Flip the pieces over and brush the other side. Transfer browned and harissa-brushed eggplant to a plate. Repeat this process with the remaining olive oil, eggplant, and harissa, adding more olive oil if necessary.
  • Once you’ve browned all the eggplant, we’ll start the couscous base. Add more olive oil if necessary and lower the heat to medium. Add the shallots and sauté until soft and translucent, about 5 minutes. Add the garlic, paprika, cumin, and coriander and sauté for another minute. Add the couscous and toast for 2-3 minutes. Add the chickpeas, vegetable stock, Tamari, and ground black pepper. Stir to combine.
  • Bring the couscous mixture to a boil and then simmer on low, covered, until all liquid is absorbed, about 8-10 minutes.
  • Remove the lid and fold in the spinach, herbs, and lemon juice. Season with additional salt and pepper if needed. Remove the couscous mixture from the heat and place the slices of harissa eggplant on top. Garnish with lemon zest, the pine nuts, and dollops of plain vegan yogurt if you like. Serve immediately.

Recipe Notes

  • You want a large skillet or braiser with a tight fitting lid for this recipe.
  • I know it looks like a lot of salt for the eggplant! Most of it is getting rinsed off prior to cooking.
  • My favorite vegan plain yogurts for savory cooking are Yoggu or Culina.
One-pan harissa eggplant with pearl couscous and chickpeas is a hearty vegan dinner that comes together simply. Harissa paste brings a bit of spice to perfectly browned eggplant slices that sit on top of spiced pearl couscous, chickpeas, and spinach. Herbs, pine nuts, and dollops of non-dairy yogurt finish off this hearty vegan meal.