Couscous, Chickpea & Roasted Eggplant Bowl With Herbed Yogurt


  • Prep time 15 minutes
  • Total time 35 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine


Herbed Yogurt:
Couscous, Chickpea & Roasted Eggplant Bowl:


Herbed Yogurt  In food processor, pulse yogurt, herbs, garlic and lemon juice until smooth; season with salt and pepper. Set aside in refrigerator.


Couscous, Chickpea & Roasted Eggplant Bowl  Preheat oven to 350°F; line baking sheet with parchment paper. Spread chickpeas and eggplant in single layer on prepared baking sheet. Drizzle with olive oil and sprinkle with cumin; season with salt and pepper. Stir to coat. Bake, stirring halfway through baking time, until chickpeas are crisp and eggplant is cooked, 15 to 20 minutes.

Meanwhile, place couscous in heatproof bowl; cover with boiling water. Season with salt and pepper; stir to combine. Cover and let stand for 10 minutes. Fluff couscous with fork.

Divide couscous among 4 bowls. Top each with chickpeas, eggplant, tomatoes, kale, avocados, feta and parsley, and raisins, if using. Sprinkle with fried onions and za’atar. Serve with reserved Herbed Yogurt and pita chips.

Nutritional facts Per serving: about

  • Iron 6.6 mg
  • Fibre 15 g
  • Sodium 450 mg
  • Sugars 10 g
  • Protein 22 g
  • Calories 570
  • Total fat 29 g
  • Cholesterol 25 mg
  • Saturated fat 8 g
  • Total carbohydrate 55 g
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Lunch & Dinner

Couscous, Chickpea & Roasted Eggplant Bowl With Herbed Yogurt