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This vegetarian, dairy-free dish pairs excellently with Pita Bread and tzatziki. Infinitely customizable, use any combination of grains, proteins, seasonings, and vegetables you like.

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Yield: 4 servings

Cook Time: 35-40 Minutes

Ingredients
Ingredients
1 cup small (Moroccan) couscous

2 cups water or vegetable stock

2 large eggplants

1 cup diced squash

1 cup diced red bell pepper

1 cup diced red onion

2 scallions, diced

2 tablespoons grapeseed oil, divided

1 tablespoon ground cumin

1 tablespoon paprika

1 teaspoon coriander

2 tablespoons chopped fresh parsley, plus more for garnish

Salt and pepper

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Preparation Method

  1. Preheat oven to 375°F Convection Steam Mode. 
  2. In a small bowl, soak couscous with water or stock for at least 15 minutes. 
  3. Trim ends of the eggplants and cut in half lengthwise; place cut-side up on parchment-lined enameled broiler pan. Lightly score the cut sides, creating 1-inch crosshatches. Rub cut sides with 1 tablespoon of grapeseed oil and season liberally with salt and pepper. 
  4. Slide into oven at rack position “2.” Cook for 15–20 minutes, until tender but not mushy. 
  5. Remove from oven and cool slightly, then scoop out the centers of the eggplant and chop into small pieces.
  6. Reduce oven temperature to 300°F. 
  7. In a medium sauté pan, heat remaining 1 tablespoon of oil over medium-high heat; add diced vegetables. Cook until translucent and softened, about 2–3 minutes. Season with salt and pepper and cool slightly. 
  8. Drain couscous and place in a mixing bowl; add cooked vegetables, chopped eggplant, spices, and parsley; mix well. Scoop mixture into hollowed eggplant halves, lightly packing to ensure even cooking.
  9. Place filled eggplant halves into oven. Insert the temperature probe into the largest half; set the probe alert temperature to 165°F. Cook until probe temperature is reached, about 17 minutes. 
  10. Turn oven off; let eggplant rest in the oven for 5 minutes. Remove and serve immediately. Optionally, top with additional parsley.

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