Roasted Eggplant & Broccoli Couscous with Spicy Tzatziki Sauce
Ready In:
15 min
Servings
4
Good For:
Side dish
Ingredients
– 1 large eggplant, cubed
– 3 cups broccoli florets
– 3 tbs grape seed oil
– 1 tsp garlic powder
– salt & pepper to taste
– 1/2 cup thinly sliced leeks
– 1 tbs butter
– 1.5 cups Trader Joe’s Israeli couscous
– 2 cups stock or water
– 1 lemon, zested and juiced
– 1/2 tub Trader Joe’s Tzatziki
– 1 tsp harissa paste
– fresh cilantro
– 1/4 cup feta cheese
– 1/4 cup pine nuts
– 1/4 cup shredded purple cabbage
– 3 cups broccoli florets
– 3 tbs grape seed oil
– 1 tsp garlic powder
– salt & pepper to taste
– 1/2 cup thinly sliced leeks
– 1 tbs butter
– 1.5 cups Trader Joe’s Israeli couscous
– 2 cups stock or water
– 1 lemon, zested and juiced
– 1/2 tub Trader Joe’s Tzatziki
– 1 tsp harissa paste
– fresh cilantro
– 1/4 cup feta cheese
– 1/4 cup pine nuts
– 1/4 cup shredded purple cabbage
Step by Step Instructions
Step 1
Preheat oven to 425°F. Mix eggplant and broccoli with grape seed oil, salt, pepper, and garlic powder. Lay on a sheet pan in a single layer and roast for 20-25 minutes, until slightly charred and caramelized.
Step 2
Heat a medium-sized pot over medium-high heat. Sauté leeks in butter for 3 minutes. Add couscous and stir for 1-2 minutes. Add stock to pot, bring to a boil, then reduce heat to low and cover. Simmer for 10-12 minutes until couscous is fully cooked and liquid is mostly absorbed.
Step 3
In a small bowl, mix together lemon juice/zest, tzatziki, harissa paste, and cilantro. Season with salt and pepper.
Step 4
Combine roasted vegetables, cooked couscous, and tzatziki sauce in a large bowl. Add feta, pine nuts, and shredded cabbage. Serve warm or cold.
