DinnerDish

Roasted Eggplant Chickpea Couscous

Name: Roasted Eggplant Chickpea Couscous
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 eggplants, cubed; 1 can chickpeas, drained and rinsed; 1 cup couscous; 1 cup vegetable broth; 2 cups cherry tomatoes, halved; 1 cucumber, diced; 3 tbsp olive oil; 2 tbsp tahini; 2 tbsp lemon juice; 1 tsp ground cumin; 2 tbsp chopped mint; Kosher salt

Roasted eggplant and chickpeas are piled over couscous with tomatoes, cucumber, tahini, lemon, and mint.

Author: ForkmadeUpdated: 10/4/2026No ratings yet

Ingredients

2 eggplants, cubed

1 can chickpeas, drained and rinsed

1 cup couscous

1 cup vegetable broth

2 cups cherry tomatoes, halved

1 cucumber, diced

3 tbsp olive oil

2 tbsp tahini

2 tbsp lemon juice

1 tsp ground cumin

2 tbsp chopped mint

Kosher salt

Instructions

Step 1

Heat the oven to 425 F. Toss the eggplant and chickpeas with olive oil, cumin, and salt.

Step 2

Roast until the eggplant is tender and browned.

Step 3

Pour hot vegetable broth over the couscous, cover, and let stand until tender.

Step 4

Whisk the tahini, lemon juice, and a splash of water until pourable.

Step 5

Serve the eggplant and chickpeas over couscous with tomatoes, cucumber, tahini sauce, and mint.

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At a glance

Average rating

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Servings

Timing

50 min

Meal type

Dinner

Recipe level

Dish

Visibility

public

Dietary tags

Dairy-freePeanut-freeVeganVegetarian