Harissa-Eggplant Puree and Couscous

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  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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1/2 cup sliced shallots

1 tablespoon minced garlic

1 tablespoon harissa

2 tablespoons honey

1 teaspoon toasted ground cumin

2 large eggplants, roasted with skin on at 375 degrees for 45 minutes until meat is soft, pulp scooped out

2-3 tablespoons butter

Salt and black pepper, to taste

2 tablespoons scallions

2 tablespoons cilantro


2 cups couscous

2 tablespoons virgin olive oil

1/4 cup sliced scallions, green and white

1/3 cup dried currants

4 1/4 cups boiling water

Salt and black pepper, to taste


  1. In a hot skillet, brown the shallots and garlic. Add harissa, honey, cumin and eggplant pulp. With hand blender, puree, season and add butter. Check for seasoning. Transfer to bowl and add scallions and cilantro. Keep;


  1. Mix couscous, olive oil, scallions, currants, salt and pepper. Boil water and add to bowl and quickly stir together. Immediately cover bowl with plastic wrap. Let stand 30 minutes. With the back of a fork, fluff couscous. Check for seasoning.
  2. PLATING In a large pasta bowl, using an o-ring, mold some couscous topped with eggplant. Surround with vegetables.