Moroccan Eggplant + Couscous

Here’s an easy and delish recipe featuring one of my fave veggies/fruit—eggplant! It's fragrant, filling, and versatile. You can add your own touch and throw in some olives, capers, cashew cream, or whatever else takes your fancy.

This can be served warm or as a room temperature salad.


• 185g instant couscous

• 200ml olive oil

• 1 chopped onion

• 1 eggplant

• 3 tsp ground cumin

• 1 clove garlic

• 1/4 tsp ground cinnamon

• 1 tsp paprika

• 1/4 tsp ground cloves

• 1/2 tsp sea salt

50g vegan butter

• a handful of chopped parsley

To Make:

1. Pour couscous into large bowl. Add 375 ml boiling water and leave for 10 mins, or until all the water is absorbed. Fluff up grains with a fork.

2. Heat 2 tbsp olive oil in a large frying pan. Sauté the onion for 8-10 minutes, or until brown. Remove from the pan and set aside.