Name: Moroccan Spiced Eggplant & Pearl Couscous Salad
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 tbsp cumin seeds; 1 tbsp fennel seeds; 1 tsp dried chilli flakes; 2 medium eggplants (600g), halved lengthways; ⅓ cup (80ml) olive oil; 1 cup (170g) pearl or moghrabieh couscous; 400g can chickpeas, drained, rinsed; ½ cup (75g) pomegranate seeds; 1 cup fresh flat-leaf parsley leaves, chopped; 2 tbsp lemon juice; ¾ cup (200g) Greek yoghurt; 1 tbsp tahini; 1 tbsp pomegranate molasses

VMG Recipes