One-Pan Harissa Eggplant, Pearl Couscous & Chickpeas
If you’re on the lookout for a vibrant, flavorful, and satisfying dish that also happens to be a breeze to prepare, then look no further than this One-Pan Harissa Eggplant, Pearl Couscous & Chickpeas! This dish combines the rich, smoky flavors of harissa with tender eggplant, nutty pearl couscous, and protein-packed chickpeas, all cooked together in one glorious pan. The best part? It’s not just delicious; it’s also loaded with nutrients and can easily be made vegan. So grab those ingredients, and let’s get cooking!
Why This Recipe Belongs in Your Rotation
One-Pan Harissa Eggplant, Pearl Couscous & Chickpeas is a fantastic choice for many reasons. First and foremost, it’s incredibly versatile; you can enjoy it warm or at room temperature. It’s perfect for weeknight dinners and elegant enough for entertaining guests. The combination of spices and fresh herbs gives it a unique flavor profile that is both comforting and exciting. Plus, it’s all made in one pan, which means less hassle and easier cleanup. What’s not to love?
The Ingredient Lineup
To create this delightful dish, you’ll need the following ingredients:
- 1 large eggplant, cut into rounds (mine weighed about 600 grams)
- 1 tablespoon sea salt, plus extra
- ¾ cup harissa paste
- 3 tablespoons olive oil, plus extra
- 1 large shallot, small dice (about ½ cup diced shallot)
- 3 cloves garlic, minced
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 ½ cups dry pearl couscous
- 19 oz (540 ml) can chickpeas, drained and rinsed
- 2 cups vegetable stock
- Ground black pepper, to taste
- 1 tablespoon Tamari or coconut aminos
- 2 packed cups baby spinach, chopped
- 1 cup leafy herbs (such as mint, parsley, cilantro, or a combination), chopped
- 1 tablespoon lemon juice plus zest for serving
- 2 tablespoons pine nuts, toasted
- Plain unsweetened vegan yogurt, for serving
Appliances & Accessories
Before we dive into the cooking process, make sure you have the following appliances and tools handy:
- Large skillet or sauté pan – This will be your trusty cooking vessel.
- Sharp knife – Perfect for chopping vegetables and herbs.
- Cutting board – Essential for food prep.
- Measuring cups and spoons – To ensure accuracy in your ingredients.
- Wooden spoon or spatula – For stirring and mixing.
One-Pan Harissa Eggplant, Pearl Couscous & Chickpeas Cooking Guide
Ready to create magic in your kitchen? Let’s get started with these simple steps:
Step 1: Prepare the Eggplant
Begin by preheating your oven to 400°F (200°C). While the oven is warming up, slice your eggplant into rounds about ½ inch thick. Place the rounds in a colander and sprinkle them with the tablespoon of sea salt. Let them sit for about 20 minutes to draw out excess moisture and bitterness.
Step 2: Sauté the Aromatics
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the diced shallot and sauté for about 3-4 minutes until it becomes translucent. Next, add the minced garlic, paprika, ground cumin, and ground coriander. Stir constantly for about 1 minute until fragrant.
Step 3: Combine with Harissa
Once the spices are aromatic, stir in the harissa paste. Allow it to cook for another minute, which will help deepen the flavors. This step is where the magic begins, as the harissa will infuse the dish with its unique heat and complexity.
Step 4: Add Eggplant and Chickpeas
After the shallots and spices have melded beautifully, it’s time to bring the eggplant into the mix. Rinse the salted eggplant rounds under cold water and pat them dry with a paper towel. Add them to the skillet along with the drained chickpeas. Stir well to coat everything in that delicious harissa mixture.
Step 5: Cook the Couscous
Pour in the vegetable stock and bring the mixture to a gentle boil. Once boiling, add the dry pearl couscous. Reduce the heat to low, cover the skillet, and let it simmer for about 12-15 minutes, or until the couscous is tender and has absorbed most of the liquid.
Step 6: Finish with Greens
Once cooked, gently fold in the chopped spinach and your choice of leafy herbs. These will add a fresh, vibrant touch to the dish. Stir in the Tamari or coconut aminos, and season with ground black pepper to taste.
Step 7: Serve and Garnish
To serve, divide the One-Pan Harissa Eggplant, Pearl Couscous & Chickpeas into bowls. Drizzle with lemon juice and zest, sprinkle with toasted pine nuts, and add a dollop of plain unsweetened vegan yogurt. Enjoy the beautiful colors and flavors that this dish brings to your table!
Spring–Summer–Fall–Winter Ideas
This One-Pan Harissa Eggplant, Pearl Couscous & Chickpeas dish is perfect year-round. Here are some seasonal ideas to elevate your meal:
- Spring: Swap in fresh asparagus or peas for a light, spring-inspired twist.
- Summer: Add diced zucchini and bell peppers for a colorful summer medley.
- Fall: Incorporate roasted butternut squash or sweet potatoes for a hearty fall vibe.
- Winter: Serve with a side of roasted Brussels sprouts or kale for added nutrition and warmth.
Problems & Prevention
While this dish is straightforward, here are some common pitfalls and how to avoid them:
- Eggplant bitterness: Salting the eggplant before cooking helps reduce bitterness significantly.
- Too dry: Make sure to use enough vegetable stock so that the couscous cooks properly. If it looks dry during cooking, add a splash more stock.
- Overcooked couscous: Keep an eye on the cooking time to ensure the couscous remains tender but not mushy.
Make-Ahead & Storage
One-Pan Harissa Eggplant, Pearl Couscous & Chickpeas is great for meal prep! Here’s how to make it work for you:
- Make-ahead: You can prepare the dish up to 2 days in advance and store it in the refrigerator.
- Storage: Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave.
- Freezing: This dish can also be frozen for up to 3 months. Just be sure to let it cool completely before transferring to a freezer-safe container.
FAQ
Can I use other types of couscous?
Absolutely! You can substitute with regular couscous or even quinoa if you prefer. Just adjust the cooking times as needed.
What if I don’t have harissa paste?
If harissa paste isn’t available, you can create a substitute using a combination of chili paste, cumin, and smoked paprika for a similar flavor profile.
Can I add protein to this dish?
Yes! Grilled chicken or shrimp would be fantastic additions. Just cook them separately and stir them in before serving.
How spicy is the harissa in this recipe?
The spice level of harissa can vary widely. If you’re sensitive to heat, start with a smaller amount and adjust to your taste.
Similar Recipes
If you enjoyed this One-Pan Harissa Eggplant, Pearl Couscous & Chickpeas, you might also like these recipes:
- Harissa Roasted Chicken With Lemon Couscous
- Creamy Tomato Spinach Orzo With Chicken
- Lemon Herb Roasted Shrimp With Orzo Pilaf
Ready to Cook?
Now that you have the step-by-step guide to creating One-Pan Harissa Eggplant, Pearl Couscous & Chickpeas, it’s time to head into the kitchen and bring this dish to life. With its blend of spices, textures, and vibrant colors, it’s sure to become a staple in your recipe repertoire. Enjoy this delightful meal with friends and family, and savor every bite!
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One-Pan Harissa Eggplant, Pearl Couscous & Chickpeas
Ingredients
Equipment
Method
- Step 1: Prepare the Eggplant - Preheat your oven to 400°F (200°C). Slice eggplant into ½ inch rounds, sprinkle with sea salt, and let sit for 20 minutes to draw out moisture.
- Step 2: Sauté the Aromatics - In a skillet, heat olive oil over medium heat, add shallots, and sauté for 3-4 minutes until translucent. Add garlic and spices, stir for 1 minute.
- Step 3: Combine with Harissa - Stir in harissa paste, cooking for another minute to deepen flavors.
- Step 4: Add Eggplant and Chickpeas - Rinse salted eggplant and pat dry. Add to skillet with chickpeas, stirring to coat.
- Step 5: Cook the Couscous - Pour in vegetable stock, bring to a boil, add couscous, reduce heat, cover, and simmer for 12-15 minutes until tender.
- Step 6: Finish with Greens - Fold in spinach and herbs, stir in Tamari, and season with pepper.
- Step 7: Serve and Garnish - Divide into bowls, drizzle with lemon juice and zest, sprinkle with pine nuts, and add vegan yogurt. Enjoy!
Notes
- Make sure to salt the eggplant to reduce bitterness.
- Adjust vegetable stock if couscous appears dry during cooking.
- This dish can be stored in the fridge for up to 4 days.
