Eggplant and Tomato Sauce With Israeli Couscous Recipe

By
Yasmin Fahr
Yasmin Fahr: Contributing Writer at Serious Eats
Yasmin Fahr
Yasmin Fahr is a food writer, recipe developer and author of the cookbook Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin.
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Updated May 08, 2019
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Yasmin Fahr

Turmeric and some other spices used in this recipe are notably Moroccan, and, while in Morocco it's typical to serve the couscous alongside the stew or sauce, I chose to stir it all together to keep in line with this quick and easy dinners column—and it turned out great. The couscous had a chance to absorb the extra sauce and flavor.

Recipe Details

Eggplant and Tomato Sauce With Israeli Couscous Recipe

Active 15 mins
Total 30 mins
Serves 4 servings

Ingredients

  • 1 3/4 cups low-sodium vegetable broth

  • 1 cup Israeli couscous

  • Kosher salt and freshly ground black pepper

  • 3 tablespoons olive oil

  • 1 medium shallot, thinly sliced (about 1/4 cup)

  • 1/2 teaspoon ground turmeric

  • 3 medium cloves garlic, grated with a Microplane or minced (about 1 tablespoon)

  • 1 large eggplant, diced (about 1 quart diced eggplant)

  • 8 plum tomatoes, cored and roughly chopped (about 3 cups chopped tomatoes)

  • 1 teaspoon hot paprika

  • 1 teaspoon dried red chile flakes

  • 6 to 8 picked basil leaves, chopped

Directions

  1. Heat 1 1⁄4 cups of the broth in a 12-inch skillet over high heat until it reaches a boil. Stir in the couscous and season to taste with salt and pepper, reducing heat to bring it to a bare simmer. Cover, stirring occasionally, until the excess liquid is absorbed, about 8 to 10 minutes. Transfer to a bowl and set aside.

  2. Wipe out skillet and add olive oil. Heat over medium-high heat until shimmering. Add the shallots, turmeric, and a pinch of salt. Cook, stirring constantly 3 to 4 minutes, add the garlic and cook until fragrant, about 1 minute longer.

  3. Add the eggplant, and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the tomatoes, remaining 1/2 cup broth, paprika, and chili flakes. Once the tomatoes begin to soften, gently break them up with a wooden spoon or potato masher. Cover, reduce heat to low, and cook until the eggplants are cooked through and the tomatoes have completely broken down, about 20 minutes. Season to taste with salt and pepper.

  4. Stir in the couscous and allow it to absorb the excess liquid and warm through, 1 to 2 minutes longer. Remove from the heat and garnish with the basil leaves. Serve.

Special Equipment

Microplane

Nutrition Facts (per serving)
231 Calories
11g Fat
31g Carbs
5g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 231
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 391mg 17%
Total Carbohydrate 31g 11%
Dietary Fiber 6g 22%
Total Sugars 9g
Protein 5g
Vitamin C 22mg 111%
Calcium 42mg 3%
Iron 2mg 10%
Potassium 590mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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