Vegan Israeli Couscous, Eggplant, and Tomato Sauce Recipe

I’ve been eating a lot of couscous lately, a great source of fiber and protein. It’s very delicious and you can add just about any flavor profile to it that you want. For this recipe I decided to try adding eggplant and tomato sauce to give this vegan Israeli couscous, eggplant, and tomato sauce recipe a nice, hearty vibe. If you aren’t a fan of eggplant, you can substitute just about anything in it’s place (e.g. zucchini, summer squash or portobello mushrooms).

This dish can be served hot or cold, as a main or as a side. If you have leftovers or want to make extra couscous, it keeps well in the freezer. I like to put the leftovers in the refrigerator and have as a cold side to sandwiches or wraps.

Vegan Israeli Couscous, Eggplant, and Tomato Sauce Ingredients

4 servings

1 3/4 cups low-sodium vegetable broth (This is a good option) (or olive oil)
3 tablespoons avocado oil (This is delicious)
1 cup Israeli couscous
1 medium shallot, thinly sliced (about 1/4 cup)
6 to 8 basil leaves, chopped
1/2 teaspoon ground turmeric
3 medium cloves garlic, minced (about 1 tablespoon)
1 large eggplant, diced
8 plum tomatoes, cored and roughly chopped (about 3 cups chopped tomatoes)
1 teaspoon hot Hungarian paprika (normal paprika works too)
1 teaspoon dried red chili flakes
Salt and freshly ground black pepper


Vegan Israeli Couscous, Eggplant, and Tomato Sauce Directions

  1. Heat 1 1/4 cups of the vegetable broth in a skillet over high heat until it reaches a boil. Stir in the couscous and season to taste with salt and pepper, reducing heat to bring it to a simmer. Cover, stirring occasionally, until the excess liquid is absorbed, about 8 to 10 minutes. Pour into a bowl and set aside.
  2. Add avocado oil to skillet and heat over medium-high heat. Add the shallots, turmeric, and a pinch of salt. Cook, stirring constantly 3 to 4 minutes, add the garlic and cook until fragrant (about 1 minute longer).
  3. Add the eggplant, stirring occasionally, until it begins to soften, 3 to 4 minutes.
  4. Add the tomatoes, paprika, remaining 1/2 cup vegetable broth, and chili flakes. When the tomatoes begin to soften, gently break them up with a wooden spoon or potato masher. Cover, reduce heat to low, and cook until the eggplant is cooked through and the tomatoes have completely broken down, around 20 minutes. Season to taste with salt and pepper.
  5. Stir in the couscous and allow it to absorb the excess liquid and heat up, about 1 to 2 minutes longer. Remove from the heat and garnish with the basil leaves. Serve.

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