A flavorful dish packed with protein. Served with a fresh green beans, that for some reason are very scarce in my garden this year. I'm collecting only a handful every few days, so we savor them when we have them.
Eggplant and Chickpeas over Couscous
1 cup couscous
1 can tomato sauce
1/2 teaspoon cumin
1/2 teaspoon curry
1/4 teaspoon salt
1 can diced tomatoes
1 large eggplant diced
fresh cilantro and plain greek yogurt
- saute eggplant in olive oil; add tomato sauce, diced tomatoes and spices and simmer covered about 25 minutes. Make couscous according to package directions. Add chickpeas to eggplant mixture and cook for another 5 minutes. Serve over couscous. Add a dollop of greek yogurt and fresh cilantro.
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