![Baked Eggplant with Lemon-Infused Couscous [and perhaps other things]](https://cookingbythebook.com//wp-content/uploads/2015/03/wc-IMG_8393-700x636.jpg)
Baked Eggplant with Lemon-Infused Couscous [and perhaps other things]
Hearty baked eggplant with lemon-infused couscous & sriracha kick. A vegan delight with optional protein, perfectly satisfying and intensely flavorful.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Spoon
- Measuring cup
- Measuring spoon
- Skillet
- Pot
- Stove
- Kettle
Ingredients
- 1 eggplant, halved lengthwise
- 2 teaspoons harissa
- 2-5 tablespoons olive oil
- Salt
- freshly ground black pepper
- ¾ cup couscous
- Pared strips of zest from ½ lemon
- Juice of 1 lemon
- 1 teaspoon of smoked paprika
- 1 tablespoon pine nuts, toasted
- ¾ cup fresh flat-leaf parsley, chopped plus extra to garnish
- 1 teaspoon sesame seeds, toasted, to garnish
- Tahini dressing of your choice
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