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Active: 30 min Total: 30 min
Cuisines

Ingredients

Metric
Servings:
4
Eggplant and Zucchini Saute with Couscous:
  • Garlic - 3 cloves , minced
  • Onions - 1 , chopped
  • Eggplant - 1 lb , chopped ((Any variety can work))
  • Zucchini - 4 , chopped
  • Garbanzo beans (14 oz / 397 g can) - 1 can , rinsed and drained ((~2 cups))
  • Butter - 1 Tbsp
  • Couscous - 1 cup , uncooked ((Sub 2 cups cooked))
  • Cooking oil - 1 1/2 Tbsp
  • Capers - 1 1/2 Tbsp
  • Crushed tomatoes - 2 cups
  • Paprika - 1 tsp
  • Oregano - 1/2 tsp
  • Lemons - 1/2 , juice of

Prep

  1. Garlic / Onion / Eggplant / Zucchini - Prep as directed. (Can be done up to 3 days ahead)
  2. Garbanzo beans - Rinse and drain.

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Make

  1. If not already done from Monday, prepare couscous by combining butter and water in a saucepan. Bring to a boil and then remove from heat. Stir in couscous and some salt. Cover and let sit for 8 to 10 minutes until couscous has absorbed all the liquid. Fluff with a fork.
  2. Preheat a saute pan over medium-high heat. Add in oil and then garlic and onions. Saute for ~3 minutes, until onions are translucent.
  3. Add in eggplant and zucchini with a dash of salt, capers, and crushed tomatoes. Saute until the vegetables are tender, 8 to 10 minutes.
  4. Stir in beans, paprika, and oregano. Turn off heat and finish with lemon juice. If you want the veggie saute to be creamier, you can add a dollop of yogurt. Season to taste with salt and pepper. Enjoy over couscous.

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