Go Back
A plate of pomegrenate couscous, served with grilled eggplant and fresh mint.

Pomegranate Couscous with Grilled Eggplant

A fresh vegetarian couscous recipe with eggplant, pomegranate, mint, and yogurt.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 2 people
Calories 545 kcal

Equipment

  • saucepan
  • Skillet or grill pan
  • knife

Ingredients
  

  • 1 cup couscous
  • 1 cup vegetable broth
  • 1 medium eggplant (sliced)
  • ¼ cup walnuts (roughly chopped)
  • ¼ cup pomegrenate seeds
  • 2 tablespoon fresh mint (roughly chopped)
  • 1 tablespoon extra virgin olive oil (plus extra for grilling)
  • 1 tablespoon lemon juice
  • 1 teaspoon balsamic vinegar
  • salt and black pepper
  • ½ cup plain yogurt

Instructions
 

  • Salt the slices of 1 medium eggplant and let sit for 10–20 minutes.
  • Place 1 cup couscous in a bowl.
  • Pour over 1 cup vegetable broth, cover, and let sit for 5 minutes. Fluff with a fork.
  • Pat eggplant dry. Brush lightly with oil and grill until tender and slightly charred.
  • Mix 1 tablespoon extra virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon balsamic vinegar, salt and black pepper into a dressing.
  • Toss couscous with dressing.
  • Top with eggplant, ¼ cup pomegrenate seeds, ¼ cup walnuts, and 2 tablespoon fresh mint.
  • Serve the pomegrenate couscous with ½ cup plain yogurt.
Save recipe

Notes

  • Don’t skip salting the eggplant, it improves texture.
  • Fluff couscous gently to keep it light.