Recipes

Moroccan Spiced Eggplant and Pumpkin Pearl Couscous

Inspired by one of my favourite cafe lunches, we did some serious experimenting to try to match it. So delicious!

Prep Time 25mins
Cook Time 45mins
Difficulty Moderate
Serves 4-5
Moroccan Spiced Eggplant and Pumpkin Pearl Couscous

Ingredients

  • 1 tbsp moroccan seasoning
  • OR 1 tbsp all-purpose seasoning
  • 2 tsp turmeric
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 tsp paprika
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 eggplant (medium)
  • 600g pumpkin
  • 4 tbsp olive oil
  • 1/2 red onion
  • 1 garlic clove
  • 1 cup pearl couscous (OR quinoa for GF)
  • 1 cup vegetable stock
  • 1/3 cup pine nuts
  • 200g haloumi
  • 1/4 cup craisins (dried cranberries)
  • OR 1/4 cup raisins
  • 400g chicken breast (2 small-medium fillets) (optional)
  • 1 punnet cherry tomatoes
  • greek yoghurt

Method

  • Prep Ingredients: Dice eggplant and pumpkin into 1-2cm cubes. Finely dice the red onion, halve the cherry tomatoes, crush the garlic clove, toast the pine nuts and slice the halloumi.
  • Preheat oven to 180°C and line 2 baking trays with baking paper.
  • Combine all of the 7 spices in a small bowl.
  • In 2 separate bowls, coat both the eggplant and pumpkin with 2tsp of the spice mix and 1tbsp of oil. Spread eggplant in one of the baking trays and bake for 40mins. Do the same with the pumpkin.
  • While the veggies are roasting, prepare the remainder of the salad:
  • In a large saucepan, heat a drizzle of oil over med-high heat. Gently fry the onion and garlic until soft and fragrant. Once ready, add the couscous, 1 tsp of spice mix and stock. Simmer according to packet instructions until the couscous is tender.
  • Heat a medium frypan over high heat. Dry fry the slices of haloumi, turning each slice after a few minutes so that each side is browned and crispy.
  • If including chicken: Heat a tbsp. of oil in the same frying pan over medium to high heat. Grill the chicken breasts until golden and cooked through. Put aside on a plate to rest before slicing.
  • Once couscous and veggies are ready, place them all in a bowl and toss to combine. Serve the couscous in bowls and top with the slices of haloumi, a sprinkle of pine nuts and craisins, tomatoes and the sliced chicken (if using).
  • Top it all off with a dollop of Greek yoghurt & enjoy!

For Vegetarian adaptation:
Omit the chicken

For Vegan adaptation:
Omit the chicken, Greek yoghurt & haloumi

For Dairy Free adaptation:
Omit the haloumi & Greek yoghurt – you can add dairy-free cheese e.g. Bio Cheese products

For Gluten Free adaptation:
Switch the pearl cous cous for quinoa