Mediterranean Eggplant Olive Couscous

Step by step

Method

1. 01

   Heat the olive oil in a wide lidded pot over medium-high heat. Add the eggplant and cook for 8 minutes, stirring occasionally, until golden and beginning to soften.

2. 02

   Add the onion and cook for 4 minutes, then stir in the garlic and oregano and cook for 1 minute.

3. 03

   Stir in the tomato, chickpeas, vegetable broth, salt, and black pepper and bring to a lively simmer.

4. 04

   Cook uncovered for 5 minutes, then stir in the couscous and olives.

5. 05

   Remove the pot from the heat, cover tightly, and let stand for 7 minutes until the couscous is tender.

6. 06

   Fluff with a fork and fold in the lemon zest, lemon juice, and parsley before serving.