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Eggplant Stuffed with Apricot Tabbouleh

Eggplant Stuffed with Apricot Tabbouleh


2-1/2 tablespoons couscous
2-1/2 tablespoons boiling water
1 teaspoons harissa, or to taste
4 soft dried apricots, roughly chopped
1/8 teaspoon ground coriander
1 spring onion, sliced
1/4 cup chickpeas, drained
2 tablespoons fresh mint, chopped
1 tablespoon fresh coriander, chopped
1 tablespoon fresh parsley
3 tablespoons olive oil, divided
2 tablespoons lemon juice, divided
  Salt and pepper to taste
1 large eggplant, cut lengthwise and hollowed out

Cooking Instructions

Preheat oven to 350 F.

In a small bowl, combine couscous, boiling water, harissa, apricots, and ground coriander. Cover and let stand 5 minutes. Fluff couscous with a fork and stir spring onion, chickpeas, chopped herbs, 1 tablespoon oil and 1-1/2 tablespoons of lemon juice. Season well and set aside.

Brush the inside of each half of eggplant with olive oil. Fill the hollowed out half with the couscous mixture, firmly packing the couscous into the eggplant. Place halves in a baking dish. Cover baking dish with foil, and bake in preheated oven for 30 to 40 minutes, or until a knife inserts easily into the eggplant. Uncover and bake 5 to 10 more minutes or until couscous is toasted. Serves 2 as main dish or 4 as side dish.

Equipment List

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