Kashi Eggplant Sauce with Couscous: A Savory Smorgasbord Delight

Indulge your taste buds with the enchanting flavors of Kashi Eggplant Sauce served over fluffy couscous. This dish is not just a meal; it’s a culinary journey that delights the senses. The rich, smoky notes of roasted eggplant meld beautifully with the nutty texture of couscous, creating a savory smorgasbord that’s perfect for any occasion. Whether you’re hosting a dinner party or looking for a comforting weeknight supper, this recipe will impress your guests and satisfy your cravings.

Ingredients

For the Kashi Eggplant Sauce:

• 2 medium eggplants, diced
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 cup canned diced tomatoes
• 1 tablespoon lemon juice
• Fresh parsley, for garnish

For the Couscous:

• 1 cup couscous
• 1 1/4 cups vegetable broth or water
• 1 tablespoon olive oil
• Salt, to taste

Cooking Instructions

Step 1: Preparing the Kashi Eggplant Sauce

1. Roast the Eggplant: Preheat your oven to 400°F (200°C). Spread the diced eggplant on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for about 25-30 minutes, or until golden brown and tender.

2. Sauté the Aromatics: In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

3. Create the Sauce: Add the roasted eggplant, tomato paste, cumin, smoked paprika, oregano, and canned tomatoes to the skillet. Stir well and let it simmer for about 10 minutes, allowing the flavors to meld. Season with salt, pepper, and lemon juice to taste.

4. Garnish: Once finished, remove from heat and garnish with chopped fresh parsley.

Step 2: Cooking the Couscous

1. Prepare the Couscous: In a medium saucepan, bring the vegetable broth (or water) to a boil. Stir in the couscous, a pinch of salt, and olive oil. Remove from heat and cover. Let it sit for 5 minutes.

2. Fluff and Serve: After 5 minutes, remove the lid and fluff the couscous with a fork.

Serving Suggestions

Serve the Kashi Eggplant Sauce generously over a bed of fluffy couscous. Drizzle with extra olive oil and a sprinkle of freshly chopped parsley for an added touch of elegance. Pair this dish with a side of grilled vegetables or a simple green salad to bring a refreshing balance to the meal.

Cooking Tips

• Selecting Eggplants: Choose firm, shiny eggplants with a smooth skin. Avoid any with blemishes or soft spots.
• Couscous Variations: For a twist, try whole wheat couscous or add spices such as turmeric or saffron to the cooking water for enhanced flavor.
• Add Protein: For a heartier dish, consider adding chickpeas or grilled chicken to the sauce.
• Make-Ahead: The sauce can be prepared in advance and stored in the refrigerator for up to three days. Reheat and serve with freshly cooked couscous.

Flavor Pairings

Enhance your Kashi Eggplant Sauce with complementary flavors. A dollop of Greek yogurt can add creaminess, while a side of crusty bread will help soak up the delicious sauce. For those who enjoy a bit of heat, a sprinkle of red pepper flakes can elevate the dish.

Further Exploration

Intrigued by the magic of eggplant? Explore more on its versatility with dishes like Eggplant Parmesan or Baba Ganoush. Additionally, consider diving into the world of couscous with recipes that incorporate it into salads or as a side dish.

Glossary of Terms

• Couscous: A North African dish made from steamed semolina wheat, often served as a side or base for various toppings.
• Smoked Paprika: A spice made from grinding dried peppers that have been smoked, lending a sweet and smoky flavor to dishes.

This Kashi Eggplant Sauce with Couscous is a standout dish that invites creativity in the kitchen. I encourage you to try it out and share your results! For more delightful recipes and cooking tips, consider subscribing to our newsletter for regular updates. Happy cooking!