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

Units Scale

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