Vegetarian Eggplant Tangine

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat a large saucepan over medium heat. Add half of the olive oil. Once heated, add the onions. Cook for 5 minutes, or until softened and fragrant, stirring often. Add the eggplant and cook for about 5 minutes, stirring occasionally, or until it starts to soften.:

Step 2

2. Add the garlic and cook for one more minute. Add the cumin, cinnamon, turmeric, and smoked paprika, stirring constantly.

Step 3

3. Add the vegetable stock, tinned tomatoes, chickpeas, dates, orange zest and juice. Stir to combine. Bring to a simmer then reduce the heat to low and cook, covered, for 15 to 20 minutes. Season with salt and pepper to taste.

Step 4

4. Meanwhile, in a small saucepan, bring the remaining olive oil and water to a boil. Add the couscous and remove from heat. Cover and let sit for 7-10 minutes to allow water to be absorbed. Fluff with a fork and stir through half of the chopped fresh parsley.

Step 5

6. To serve, place the cooked couscous in serving bowls and top with the eggplant tagine. Garnish with the remaining fresh parsley, feta cheese and almonds. Top with yogurt, if desired.