Ingredients
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1 cup
couscous
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1
small garlic clove, peeled
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1 teaspoon
cumin seed
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3/4 teaspoon
paprika, divided
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1/2 teaspoon
coriander seed
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1 teaspoon
finely grated lemon zest and 1 tablespoon juice
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4 tablespoons
olive oil, divided
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Kosher salt and freshly ground black pepper
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4 to 6
small eggplant, halved lengthwise
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1/2 cup
cilantro (leaves and stems)
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1/4 cup
roasted, unsalted peanuts
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Yogurt (preferably whole milk), for serving
Directions
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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.
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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.
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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.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.
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