Minty eggplants with almond and couscous

INGREDIENTS

• 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

TOOLS

• 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 !