Couscous Stuffed Eggplant Recipes

Stuffed Eggplant with Israeli Couscous image

Spice up your side dish spread with stuffed eggplants that are halved and roasted in foil packets before being filled with toasted Israeli couscous flavored with allspice, cinnamon, bay leaves, parsley and feta cheese. A garnish of juicy pomegranate seeds provides a burst of fresh fruit flavor to this Middle Eastern-inspired dish from Kelly Senyei of Just a Taste.

Recipe From allrecipes.com

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 55m

Yield 4

Number Of Ingredients 13

Couscous With Eggplant image

Recipe From cooking.nytimes.com

Provided by Pierre Franey

Categories easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

Couscous-Stuffed Eggplant image

Recipe From cooking.nytimes.com

Provided by Molly O'Neill

Categories easy, casseroles, side dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 11

People also searched

recipe for couscous cooked

simple couscous recipe

curried couscous recipe

couscous side dish recipes

how to make couscous recipe

couscous recipe ideas

best couscous recipe ever

authentic moroccan couscous recipe

More about "couscous stuffed eggplant recipes"

COUSCOUS STUFFED EGGPLANT WITH LEMON TAHINI SAUCE

From vibrantplate.com
Jan 4, 2019 · Place 1 cup of couscous in a bowl and pour over 1 cup of salted boiling water. Cover with a lid and let sit for about 5 minutes, or until the …

4.5/5 (52)

Total Time 1 hr

Cuisine Middle Eastern

Calories 431 per serving

Cut 2 eggplants in half length-wise and with a spoon scoop out the flesh to make shell-like shapes. Set the scooped flesh aside. Season eggplant shells with salt, drizzle with olive oil, place on a baking tray lined with baking paper and put in preheated oven to bake at 200°C / 392°F for about 30 minutes.
Prepare your lemon tahini sauce: in a bowl (or food processor) place tahini, minced garlic, juice of 1/2 lemon, salt and pepper to taste and a bit of water. Mix well, and add more water as needed, depending how thick you want your sauce.
Prepare couscous as per package instructions. Place 1 cup of couscous in a bowl and pour over 1 cup of salted boiling water. Cover with a lid and let sit for about 5 minutes, or until the couscous has soaked up the liquid. Run through with a fork to loosen it and set aside.

See details

VEGETARIAN STUFFED EGGPLANT - THE MEDITERRANEAN DISH

From themediterraneandish.com
May 31, 2020 · Assemble the stuffed eggplant. Arrange the roasted eggplant on a serving platter, flesh side up. With the back of a spoon, push the flesh down …

4.7/5 (90)

Calories 250 per serving

Category Main Course, Side Dish

Cut eggplant in half lengthwise. Season the flesh with kosher salt. Set aside, flesh side up, for 20 to 30 minutes to allow the eggplant to "sweat." Pat dry with a paper towel. (This is an optional step but can make a big difference).
Pat eggplant dry. Brush the flesh with extra virgin olive oil. Set aside about 1 tsp of the spice mixture and use the rest to season the eggplant (rub the spice mixture allover the top of each eggplant half.)

See details

STUFFED EGGPLANT WITH COUSCOUS & ALMONDS RECIPE

stuffed-eggplant-with-couscous-almonds image

From eatingwell.com
Sep 7, 2020 · Directions Step 1 Preheat grill to medium-high. Step 2 Combine 2/3 cup water, couscous and 1/8 teaspoon salt in a small saucepan. Bring to a …

5/5 (1)

Total Time 30 mins

Category Healthy Vegetarian Couscous Recipes

Calories 457 per serving

Combine 2/3 cup water, couscous and 1/8 teaspoon salt in a small saucepan. Bring to a boil over high heat. Remove from heat, cover and set aside.
Halve eggplants through the stem; brush the cut sides with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt and pepper. Grill the eggplants, flipping once halfway, until charred and tender, 10 to 12 minutes. Let cool for 5 minutes.
Meanwhile, mash garlic with the remaining 1/8 teaspoon salt on a cutting board with a fork. Combine the garlic paste, mayonnaise, harissa and the remaining 1 tablespoon water in a small bowl.

See details

COUSCOUS STUFFED EGGPLANT RECIPE ON FOOD52

From food52.com
Oct 23, 2017 · Directions Preheat oven to 200°C / 392°F. Cut 2 eggplants in half length-wise and with a spoon scoop out the flesh to make shell-like shapes. Set the scooped flesh aside. Season eggplant shells with salt, drizzle with olive …
See details

MEDITERRANEAN COUSCOUS STUFFED EGGPLANT WITH TAHINI SAUCE

From craftycookingbyanna.com
Aug 26, 2019 · Prepare couscous as per package instructions. Heat the olive oil in a large skillet over medium heat. Add onion and garlic and stir-fry for a couple of minutes. Add the chopped eggplant, then mushrooms. Cook until the …
See details