This has been one of my go-to recipes for a few months now. I make it at least twice a month. I made it on my stories and I so happy so many of you made it so I decided to add it here for the ones who missed my stories.
This recipe can be made vegan by just using agave syrup instead of honey.
I sometimes serve it with some of Labneh on the side. You guys also made it with grilled halloumi. I count 1 small aubergine per person. I make the whole recipe and we eat the 2 portions that are left over for lunch on the next day. It is perfect to take to work and you don’t have to reheat it if you can’t or don’t want to. I sometimes eat it cold, or just reheat the aubergine in the microwave. It’s also great that you can make it in advance. I had friends over for dinner yesterday and my kitchen gets very hot during summer, so I just prepared this in the morning when it was still cool.
For the harissa aubergine:
4 aubergines, chopped into small pieces
4 tablespoons of extra virgin olive oil
4 heaped tablespoons of harissa paste, or more if you like it more spicy
4 tablespoons of honey or agave syrup
2 tablespoons of balsamic vinegar
2 teaspoons of onion powder
1 1/2 teaspoons of celery salt or normal salt if you can’t find it
1 teaspoon of garlic powder
For the pearl couscous:
300grs of pearl couscous
Boiling water to cook it
1 bunch of parsley, chopped
1 bunch of mint, chopped
1 cup of pomegranate seeds
1 cucumber, thinly sliced (you can use any vegetable that you like, I sometimes use bell peppers or sweet peppers)
For the vinaigrette:
¼ of a cup of extra virgin olive oil
1/3 of a cup of white vinegar
1 tablespoon of honey or agave
1 teaspoon of mustard
Salt to taste
Cook the pearl couscous with boiling water over medium heat for 10 minutes. I do it uncovered with a wooden spoon on top of the pot to prevent it from boiling over.
To make the vinaigrette: just place all of the ingredients in a jar, close it with a lid and shake it until it emulsifies.
Once the couscous is ready, drain the water and place it in a big bowl. Add the vinaigrette right away and mix with a fork. This will prevent the couscous from sticking together.
To make the harissa aubergine, chop the aubergine into small pieces. Mix all of the seasoning in a large bowl. Then add the aubergine and mix well.
Cook the aubergine in a non-stick pan over medium heat for about 8 minutes. I do this in batches until the aubergine is lightly caramelized. Make sure to stir from time to time and keep an eye on it because it can burn easily.
Add the cucumber, mint, parsley and pomegranate seeds to the couscous. Mix well.
Serve the couscous with the Harissa aubergine. I added some borage (edible) flowers from my garden for a pop of color.