Preparation time: 45 minutes
Yield: Serves 4

Ingredients:

• 4 small eggplants
• 1 cup couscous
• 2 cups vegetable broth
• 1 teaspoon Tangier: Mediterranean Spice Blend
• ½ cup pomegranate seeds
• 1 avocado, diced
• 250 g paneer, diced
• Bunch of roasted almonds
• Bunch of black olives
• Bunch of coriander or parsley leaves
• 1 lime
• 4 tablespoons olive oil
• Salt and pepper

Directions:

• Boil the broth, remove from heat and add couscous. Cover and allow to stand for 5 minutes.
• Stir in coriander or parsley, Tangier spice blend, 2 tablespoons of olive oil and lime juice. Season with salt and pepper.
• Heat 2 spoons of olive oil in a non-stick pan. Cut eggplants in halves and fry them for around 4 minutes each side, until roasted from outside and soft inside.
• Remove eggplants and roast paneer in the same pan.
• Mix couscous, pomegranate, paneer, almonds and olives.
• Divide couscous between 4 bowls. Decorate with avocado, eggplant and fresh parsley.

Recipe and Image by Aga of one90six.com