PARTNER POST: Dive into the 120 days of summer with Santa Rita wines that pair perfectly with the foods of the season, straight off the grill.
Well seasoned and grilled to perfection, this colorful eggplant and turmeric bowl is a perfectly refreshing summer dish that can be cooked outside.
This is my summer gift to you for your first outdoor meal of June: grilled or baked spiced eggplant, couscous and a bunch of other mix ins. Together you get the balance we always talk about here. There’s something warm and something cool. Something salty, savory, sweet, tart…seriously. We’ve got it all. Including a wine pairing. And even as a self proclaimed eggplant hater, I could not get enough of this recipe.
I know lots of people are all about the rosé for summer but my personal favorite is a sauvignon blanc. If you’re not really a wine person, this is actually a great wine for you. Not overly oaky like some Chardonnays. Not too light. It’s fruity and bright. In general, I think it’s a real crowd pleaser of a wine. 
For more grilling inspiration with Santa Rita, check out this grilled Chilean chicken and pebre sauce.
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Spicy Harissa Eggplant and Sausage Couscous Bowls
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
A vibrant and hearty bowl featuring smoky roasted eggplant, sweet apple sausage, and fluffy turmeric couscous. Cool yogurt and spicy harissa create an irresistible contrast of flavors.
Ingredients
- 1 medium eggplant
- 4 tablespoons (59ml) olive oil
- 3 teaspoons (15ml) complete seasoning
- 4 tablespoons (59ml) harissa
- 4 tablespoons (59ml) plain strained yogurt (Greek yogurt works too)
- 5 kalamata olives (sliced and pitted)
- 1/2 cup (118ml) fresh salsa
- 1 cup (237ml) couscous (dry)
- 1 1/2 cups (355ml) chicken stock or water
- 2 teaspoons (10ml) turmeric
- 5 links pork sausage (apple brown sugar)
- 1/8 cup (30ml) cilantro leaves (torn)
- 1/8 cup (30ml) mint leaves (torn)
- 1/2 lemon
- black pepper
Instructions
- Preheat oven to 400°F (200°C). Slice eggplant in half lengthwise. Cross hatch the eggplant without piercing the skin. Place on parchment paper. Drizzle with olive oil. Sprinkle with complete seasoning. Cook for 20 minutes in the oven OR wrap in foil and cook on a covered grill until easily pierced with a fork.
- While the eggplant is cooking, bring stock or water to a boil. Whisk in couscous. Remove from heat and cover for 5 minutes. Drizzle with olive oil and stir in turmeric to combine.
- Cook the pork sausage links.
- On a large platter, fill the center with couscous. Add eggplant, sausage, strained yogurt, harissa, kalamata olives, salsa, cilantro leaves, mint leaves, and lemon half around the couscous. Grind fresh black pepper over top. Serve.
Notes
For a smoky flavor, grill the eggplant instead of roasting. Use Greek yogurt as a substitute if Icelandic yogurt is unavailable. This dish pairs well with a bright Sauvignon Blanc. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 18
- Carbohydrates: 40
- Fiber: 10
- Protein: 8
- Cholesterol: 5
Frequently Asked Questions
Can I grill the eggplant instead of baking it?
Yes, grilling the eggplant enhances its flavor and gives it a smoky char, which complements the spices well.
What type of couscous is best for this recipe?
You can use either regular or whole wheat couscous; both will absorb the flavors of the spices and work well in the bowl.
What other mix-ins can I add to the Summer Eggplant and Turmeric Bowl?
You can include ingredients like cherry tomatoes, cucumbers, or feta cheese for added freshness and flavor.
