Quick & Easy

Couscous with spiced eggplant and lemony yoghurt

couscous with spiced eggplant and lemony yoghurt



1.Preheat oven to 200°C (180°C fan forced).
2.Place eggplant, garlic, spices and chilli in a large roasting pan, drizzle with combined olive oil and the cold water. Roast for 25 minutes, stirring halfway through cooking time, or until eggplant is golden and tender. Season to taste.
3.Meanwhile, place couscous in a heatproof bowl, drizzle with extra virgin olive oil, using your fingertips, rub oil into couscous. Stir in the boiling water, cover, stand for 10 minutes. Fluff couscous with a fork, season to taste.
4.Make lemony yoghurt. Stir ingredients in a small bowl until well combined.
5.Serve couscous topped with eggplant mixture, lemony yoghurt, coriander and a little extra za’atar.

Test Kitchen Za’atar is a blend of roasted sesame seeds, sumac and dried herbs such as wild marjoram and thyme, but the ingredients depend on each maker.


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