*note: I've modified the original recipe, so what I'm posting here is my modified version. I doubled it (to have some for my lunches this week) and modified a few minor things.
1 package of whole wheat couscous (340 g)
6 tbsp Tahini
4 tbsp lemon juice
1/4 cup of water
1/2 tsp salt
1/2 cup of coarsely chopped almonds
1/2 cup of shelled pistachios
1 tbsp olive oil
1 small eggplant (I got an italian eggplant) cubed
4-5 cloves of garlic minced (depending how much you like it)
1/2 cup of fresh cilantro
seeds from one whole pomegranate
1 - Cook the couscous according to the package instructions. If you've never cooked couscous, it's very easy. Once the water is boiling, add the couscous, give a stir, cover, remove from heat, and leave it for 10-15 minutes. After 10-15 minutes, remove the cover and "fluff" your couscous with a large fork. Very easy. (For this recipe, you'll need to put your couscous in a very large bowl once it's ready.)
2 - Chop your almonds (NOT the pistachios) in a food processor (Why? Because the small tiny bits of almonds will blend with the couscous grains to create a delicious taste. I found it was almost like a seasoning!)
3 - In a large bowl, blend tahini, water, lemon juice, and salt together. Stir until it's no longer chunky. Set aside.
4 - In an non-stick pan, toast almonds and pistachios for a few minutes. Use medium heat and don't burn them. Stir (very) often. Set aside in a bowl.
5 - Heat the oil in the same pan. Add the cubed eggplant, stir.
After a couple of minutes add the minced garlic. Stir again for a few minutes.
6 - Add your tahini sauce to the eggplant. Cook (and stir a bit) for about 2-3 minutes. Remove from heat.
7 - Add your eggplant and tahini sauce to the large bowl of couscous. And mix either using a wooden spoon or the large fork. I used the large fork. Be gentle on the couscous. You want to fluff it while mixing in the sauce.
8 - Add the nuts and cilantro (but keep just a bit of pistachios on the side to decorate your plate later :)
Keep fluffing, until everything is mixed well.
9 - Prepare the plates. Using a large spoon, gently serve the couscous on a plate or bowl. Sprinkle with leftover pistachios and add lots of pomegranate seeds. Be generous with the seeds, it is SO yummy with this couscous!
I think I really impressed by husband with this one!! Unless he was just being nice... hehe.
I hope he really did enjoy it because guess what we're having for dinner tonight? Reheated couscous! There was enough for 3 days. It's nice to not have to cook every night. And it always tastes better a day or two later I find.
"Nothing will benefit human health and increase chances for survival of life
on Earth as much as the evolution to a vegetarian diet."