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Eggplant & Chickpea Tagine with Herbed Couscous Recipe

This recipe is rated 5.0 out of 5.

Healthy choice

Mostly whole foods

Gluten-free option

Soy-free option

Refined sugar free

Easy peasy

Comfort food

Entertaining

Lazy dinners

Main meals
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A plate of herbed couscous with chickpea and vegetable tagine, garnished with fresh herbs, on a dark plate and glass of water.
Recipe image

This tagine is a vibrant, flavour-packed dinner to share amongst loved ones. Equally, it makes for great re-heatable leftovers if you like sorting tomorrow’s lunch at the same time!

You will need

Serves 4

Tagine

  • 2 large eggplants, quartered and sliced
  • 1/2 cup olive oil
  • 1 brown onion, diced
  • 2 cloves garlic, crushed
  • 2 teaspoons Moroccan spice mix or Ras el Hanout
  • 1 red capsicum, deseeded and cut into chunks
  • 1 yellow capsicum, deseeded and cut into chunks
  • 700g bottle tomato passata
  • 400g tin chickpeas, drained
  • 1/3 cup pitted green olives, sliced
  • Salt flakes and freshly ground black pepper
  • 1/4 cup flat leaf parsley, chopped

Couscous

  • 1 cup wholemeal couscous (or quinoa for gluten-free option)
  • 1 cup hot vegetable stock
  • 1/3 cup roasted mixed nuts, roughly chopped
  • 2 tablespoons chopped coriander
  • 2 tablespoons chopped mint
  • 1 tablespoon finely grated orange zest
  • Salt flakes and freshly ground black pepper

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Directions

15 mins to prep

45 mins to cook

  1. Step 1

    For the couscous, place couscous in a medium (non-plastic) mixing bowl and pour over hot stock, stirring to combine. Cover with a clean towel and leave to stand for 10 minutes. Fluff with a fork, before adding remaining ingredients, stirring to combine. Set aside until required.

  2. Step 2

    For the tagine, heat 1 tablespoon of olive oil in a large sauté pan over a medium-high heat. Add prepared eggplant and sauté in batches for 3–4 minutes on each side or until golden. Set aside in a bowl until required. Repeat process with remaining eggplant.

  3. Step 3

    Using the same pan, heat 1 tablespoon olive oil over a medium heat. Add onion, garlic and spice mix, and sauté for 5 minutes or until onion is soft. Add capsicums, passata, chickpeas, olives and return eggplant to the pan, stirring gently to combine. Cover and cook for 30 minutes or until capsicum and eggplant are tender. To finish, season with salt and pepper and add parsley.

  4. Step 4

    Plate up each serve of tagine over a nice little bed of couscous, and enjoy!

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Recipe: Fiona Roberts Food

Photography: Rainbow Nourishments

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