minty eggplants with almond and couscous

Minty eggplants with almond and couscous


This delicious, eggs-free Mediterranean and African lunch combines onions, eggplants, lemons, couscous, almond flakes and plain yogurt for a refreshingly minty vegetable dish.

Special diets: Vegetarian | eggs-free |

️‍Allergens: not vegan | gluten | lactose | nuts | soy |

⏱ 60 mins – easy

🍽 4 servings – 356 kcal per serving





Sat. fat













  • ½ tsp salt
  • 1 tbsp canola oil
  • 1 tbsp olive oil
  • 1 onion
  • 3½ cloves garlic
  • 1 tbsp harissa
  • 1 tsp cumin seeds
  • ½ tsp ground cinnamon
  • ¾ cups vegetable broth
  • 14 oz can of chopped tomatoes
  • 12 oz eggplants
  • 2 strips lemons
  • 14 oz can of lima beans
  • 6 oz couscous
  • 1½ oz almond flakes
  • 5 oz plain yogurt
  • 2 spearmint
  • 2 parsley


  • 1 crusher
  • 1 knife
  • 1 wooden spoon
  • 1 colander
  • 1 pan
  • 1 large non-stick pan
  • 1 saucepan
  • 1 bowl
  • 1 plate
  • 1 peeler
  • 1 lid
  • 1 spoon
  • 1 fork


Peel garlic.

Crush half a clove of garlic with a crusher.

Peel and chop onion. Then, trim eggplants and cut them into cubes. Next, chop the rest of the garlic.

Zest 2 lemon strips.

Chop the lemon into fine strips.

Drain a can of lima beans in a colander.

Toast almond flakes in a pan for 2 minutes with a wooden spoon on medium temperature.

Heat canola oil in a large non-stick pan. Stir in onions and chopped garlic with a wooden spoon for 5 minutes. Add harissa to the pan along with cumin seeds and ground cinnamon. Stir again and cook for 2 minutes. Pour in vegetable broth and a can of chopped tomatoes, then stir again for 2 minutes before adding eggplants and lemon. Cover the pan with a lid, cook for 20 minutes to get an eggplant tagine, then add drained lima beans and stir.

Heat 1.4 cups of water in a saucepan. Add salt, olive oil, and couscous, then stir with a fork. Cook for 5 minutes, then turn off the heat. Next, add toasted almonds and stir for 2 more minutes to get cooked couscous.

Combine plain yogurt, spearmint, parsley, and crushed garlic in a bowl with a spoon to get a yogurt mixture.

Transfer cooked couscous to a plate, top with eggplant tagine and the yogurt mixture.

It’s ready to be served !

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