Stuffed Eggplant with Couscous & Almonds
Smoky almonds, meaty eggplant and whole-grain couscous with herbs make this meal plenty satisfying. Harissa gives the creamy sauce a little kick.
Ingredients
- ⅔ cup water plus 1 tablespoon, divided
- ½ cup whole-wheat couscous (see tip)
- ½ teaspoon salt, divided
- 2 medium eggplants (about 1 pound each)
- 3 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon ground pepper
- 1 clove garlic, finely chopped
- ⅓ cup mayonnaise
- 2 teaspoons harissa paste or 1/2 teaspoon harissa seasoning
- ½ cup chopped smoke-flavored almonds
- ½ cup chopped fresh parsley
Directions
Sign-Up/Login to continue ReadingRecipe Categories
