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- 1 cup couscous
- 1 small garlic clove, peeled
- 1 teaspoon cumin seed
- 3/4 teaspoon paprika, divided
- 1/2 teaspoon coriander seed
- 1 teaspoon finely grated lemon zest and 1 tablespoon juice
- 4 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 4 to 6 small eggplant, halved lengthwise
- 1/2 cup cilantro (leaves and stems)
- 1/4 cup roasted, unsalted peanuts
- Yogurt (preferably whole milk), for serving
- Preheat broiler, with rack in upper third of oven. Place couscous in a large heat-proof bowl. Cover with 1 1/2 cups boiling water, then place a plate over top of the bowl. Let stand 15 minutes, then fluff couscous with a fork.
- Meanwhile, combine garlic, cumin, paprika, coriander, lemon zest and 2 tablespoons olive oil in a mortar and use pestle to smash ingredients together to form a paste. Season generously with salt and pepper. Rub cut sides of eggplant with spice mixture and transfer to a broiler-proof baking dish. Broil 15 minutes, or until eggplant are tender and charred.
- While eggplant broils, chop cilantro and almonds and transfer to a bowl. Stir in 2 tablespoons oil, lemon juice and remaining 1/4 teaspoon paprika; season with salt and pepper. Serve eggplant with couscous, topped with a dollop of yogurt and a spoonful of salsa.