Couscous with chickpeas and eggplants, a healthy and tasty one-dish meal, perfect for those seeking a simple Mediterranean recipe to prepare and ideal to take to the office for lunch.
It’s a light but nutritious preparation that combines the convenience of couscous with the goodness of eggplants, enriched with the delicate flavor of chickpeas and the sweetness of raisins.
Couscous is a very versatile ingredient in the kitchen: it cooks in a few minutes and can be seasoned in many different ways, both hot and cold. In this version, the eggplants give the dish a strong flavor while the chickpeas provide a good dose of vegetable protein, making the recipe complete and balanced. The addition of raisins gives a sweet note that contrasts pleasantly with the taste of eggplants, creating a balance of flavors typical of Mediterranean tradition.
It’s a perfect solution for those who want to eat well without spending too much time in the kitchen, and it’s also a vegetarian recipe that suits many dietary needs.
You can enjoy it freshly made, still warm, or let it cool and take it with you to the office, school, or for an outdoor lunch. To enrich it further, you can add other vegetables such as zucchini or bell peppers, or flavor it with fresh mint or chopped parsley. If you want to make it even more complete, try it with a yogurt sauce or with fresh cheese cut into cubes.
In short, this Mediterranean couscous with chickpeas and eggplants is a simple, quick, and flavorful recipe that will win everyone over at the table!
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation. If you have any other doubts or curiosities, leave a comment or use the contact form you find at the end of the page.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 327.76 (Kcal)
- Carbohydrates 53.14 (g) of which sugars 5.84 (g)
- Proteins 10.76 (g)
- Fat 8.82 (g) of which saturated 1.01 (g)of which unsaturated 0.03 (g)
- Fibers 6.09 (g)
- Sodium 105.46 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Couscous with Chickpeas and Eggplants
- 1 cup raw couscous
- 1 eggplant
- 1 cup cooked chickpeas
- 0.7 oz raisins
- 1 sprig basil
- to taste salt
- to taste extra virgin olive oil
Tools
- Frying Pan
- Saucepan
- Bowl
- Cutting Board
- Colander
Recipe for Couscous with Chickpeas and Eggplants
Start the preparation of the couscous with chickpeas and eggplants by washing the eggplant and removing the top part. Cut it into slices and then into fairly small cubes.
Place it under salt for about 30 minutes with a weight in a colander to remove bitterness.
Squeeze well once done.
Soak the raisins in warm water.
Heat a drizzle of extra virgin olive oil in a pan.
Add the eggplants and let them color for 5 minutes.
Drain the raisins and add them to the eggplants.
Continue cooking for another 5 minutes.
Set aside.
Measure the couscous in a bowl and cover it with the same volume of salted boiling water and a tablespoon of extra virgin olive oil.
Cover with a cloth and let the water absorb for 5 minutes.
Place the cooked chickpeas in a bowl.
I cooked them with the Instapot (affiliate link), but canned ones are also fine.
To make them more digestible, I removed the skin, but this step is optional.
Season the chickpeas with salt and extra virgin olive oil.
Fluff the couscous with a fork.
If it seems too dry, add more oil.
Season the couscous with the cooked eggplants with raisins, the seasoned chickpeas, and some basil leaves.
Serve the couscous with chickpeas and eggplants immediately.
Couscous with Chickpeas and Eggplants – a healthy and tasty one-dish meal
Consult this section to clear your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
Try also the Chickpea and Sweet Potato Curry Soup
FAQ
Can I prepare the couscous with chickpeas and eggplants in advance?
Yes, this dish is perfect to prepare in advance. Store it in the refrigerator in an airtight container for 2-3 days and take it with you for lunch on the go.
Can I use other vegetables besides eggplants?
Absolutely! Zucchini, bell peppers, or cherry tomatoes pair very well with couscous and make the dish even more colorful and flavorful.
How can I make the couscous with chickpeas and eggplants more fragrant?
You can add spices like turmeric, paprika, or cumin, or fresh herbs such as mint and parsley. This way, you’ll get a dish with an oriental touch.
Classic Chickpea Hummus Recipe and Variants
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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