Smoky almonds, meaty eggplant and whole-grain couscous with herbs make this meal plenty satisfying.
Harissa gives the creamy sauce a little kick.
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.
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.
Leaving a 1/4-inch-thick wall, carefully scoop out the eggplant flesh and chop.
Stir the eggplant flesh into the couscous along with almonds, parsley and the remaining 1 tablespoon oil.
Mound the filling in the eggplant shells.
Serve with the sauce.
Choosing a whole-wheat variety gives you three times the fiber of white.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
