Source: Dishing up the Dirt, Sept 30, 2013
2 medium-sized Italian eggplants, sliced in half length-wise
1 medium-sized yellow onion, diced
3 cloves of garlic, minced
1 15 ounce can of organic chickpeas, drained and rinsed
1 cup couscous
1 cup cherry tomatoes, sliced in half
2 TBS cooking oil (I used grapeseed)
1 small bunch of parsley, minced
For the Tahini Sauce
1/4 cup of organic tahini
2 TBS fresh lemon juice
1 garlic clove, minced
1/4 cup of water
dash of salt, pepper and crushed red pepper flakes
Preheat oven to 375 degrees.
Combine all the ingredients for the sauce together in a blender. Process until smooth. Set aside.
Once eggplant is sliced in half length-wise, use a small spoon to scoop out the center (leaving a 1/4 inch wide shell). Save the scooped out eggplant and dice it up.
Drizzle about 1 TBS of the oil on the eggplant shells and place them cut side down on a baking sheet. Cook in the oven for about 15-25 minutes (or until eggplant is evenly cooked and slightly browned on the bottom.) Check often to make sure eggplant doesn’t burn.
While couscous cooks, heat the remaining oil in a large skillet. Add the onion and cook for about 5 minutes. Add the garlic and cook for about 2 more minutes. Add the tomatoes, diced eggplant and chickpeas. Turn heat to low and cook string often (for about 5 more minutes). Add cooked couscous to the pan and mix well to combine. Season everything with a little salt and pepper.
Scoop a healthy portion of the couscous mixture into each eggplant. Drizzle with a little tahini sauce and garnish with a few tablespoons of minced parsley.
Thursday, July 30, 2015
Friday, July 24, 2015
Thursday, July 23, 2015
Source: Smitten Kitchen, Sept 26, 2007
- Vegetable-oil cooking spray
- 1 1/4 cups fat-free chicken or vegetable broth
- 2/3 cup couscous
- 4 extra-large or 5 large bell peppers, mixed colors
- 2 tsp olive oil
- 1/2 cup chopped onion
- 6 oz zucchini, quartered lengthwise then sliced across thinly
- 6 oz yellow squash, quartered lengthwise then sliced across thinly
- 1/2 tsp fennel seeds
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1 cup cherry tomatoes, cut in half
- 15 oz canned chickpeas, drained and rinsed
- 4 oz crumbled feta cheese (about 1 cup)
- 3 tablespoons tomato paste
Preheat oven to 350°F. Coat a small baking dish with cooking spray. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Place peppers upright in a baking dish and roast them for 15 minutes or so, until they soften, then remove them from the oven until the filling is ready. Heat oil in a nonstick skillet. Add onion, zucchini, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes or until vegetables are softened. Remove from heat and stir in the tomatoes, chickpeas and tomato paste. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta. Fill peppers with the couscous mixture. Bake 15 minutes. Serve immediately.