Couscous with vegetables and chickpeas

Couscous with vegetables and chickpeas


  • Serves: 2
  • Meal: lunch/dinner
  • Tags: vegetarian, vegan, seasonal, summertime
  • Main ingredients: couscous, eggplant, chickpeas
  • Preparation time: 45 minutes

Description: Couscous is an excellent side dish that does not take a lot of time to prepare, and it is highly nutritious at the same time. In today’s recipe we have prepared couscous with a vegetable side dish.

Couscous with vegetables and chickpeas


  • 1 large eggplant
  • 150 g couscous
  • 400 ml water
  • A pinch of salt
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 1 teaspoon red paprika
  • Chili that fits on tip of the knife
  • ⅓ teaspoon cinnamon
  • ½ teaspoon curry
  • 1 teaspoon salt
  • 1 onion
  • 400 g peeled tomatoes
  • 150 g cooked chickpeas
  • Additionally: plant-based yogurt, olive oil, fresh vegetables


  1. Stab the eggplant around 15 times with a fork and roast it in one piece either in the oven at 200°C for around half an hour, or in a covered cast iron pan for 25 minutes. Turn the eggplant multiple times while roasting.
  2. In the meantime, add water and a pinch of salt to the pot. When the water boils, add the couscous and finely chopped garlic clove (and a tablespoon of olive oil if you wish), cover and set on the side.
  3. Heat 2 tablespoons of olive oil in a pan, add the spices, salt and finely chopped onion, and fry for around 5 minutes. Add the peeled tomatoes, mash them with a masher and add the chickpeas. Cook for around 8 minutes.
  4. Peel the cooled eggplant and add the “flesh” to the pan. Stir well, additionally chop with a mixing paddle if needed, and cook for another 5 minutes.
  5. Serve the dish in a bowl. Add the couscous and sauce, a teaspoon of plant-based yogurt to taste and fresh vegetables. The dish can also be enriched by adding a bit more olive oil.
Couscous with vegetables and chickpeas

Choose chapter:

How to Effectively Manage Stress through Nutrition for a Healthy Digestive System