“It Tastes A Bit Nutty”- Couscous with Roasted Eggplant, Broccoli, Pomegranates and Toasted Walnuts
I’ve been trying to think a little bit more outside the box lately when it comes to my recipes. I’ve been buying new and different ingredients and so far my creations have been pretty successful. This recipe was thrown together last night when I decided I wanted to figure out how to incorporate pomegranates into a dinner recipe.
Pomegranate seeds look like little gems that add great color and texture to a dish. Hope you enjoy!
What You Need:
1 Cup Pomegranate Seeds
1/2 Cup Chopped Walnuts (toasted)
1 Box Couscous (I used Parmesan flavor)
Greek Seasoning (my new favorite in the spice cabinet)
10 oz pkg. Broccoli (steamed and chopped)
1 Onion (chopped)
1 Eggplant (cubed)
1/4 Cup Shaved Parmesan
Set Oven to 400 degrees convection setting.
1. Grease a large cookie sheet. Add the cubed eggplant and onions to the tray and place in oven. Allow the eggplant to roast for about 15 minutes or until soft. Remove from oven and sprinkle the greek seasoning (to taste).
2. Meanwhile, cook the couscous in a large pan according to package directions. Next, add in the roasted eggplant, onions and broccoli. Be sure to carefully fold in the ingredients so that the couscous doesn’t clump together.
3. Then, add in the shaved parmesan, walnuts and pomegranate seeds. Season the couscous mixture with more greek seasoning to your liking.
*This couscous would also be great to stuff peppers and tomatoes. It can also be served at room temperature.
2 years ago