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  • The Australian Women’s Weekly Food

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    Nov 09, 2020 4 minutes

    MOROCCAN SPICED EGGPLANT & PEARL COUSCOUS SALAD

    PREP + COOK TIME 1 HOUR 5 MINUTES SERVES 4

    2 tablespoons cumin seeds
    1 tablespoon fennel seeds
    1 teaspoon dried chilli flakes
    2 medium eggplant (600g), halved lengthways
    1/3 cup (80ml) olive oil
    1 cup (170g) pearl or moghrabieh couscous
    400g can chickpeas, drained, rinsed
    ½ cup (75g) pomegranate seeds
    1 cup loosely packed fresh flat–leaf parsley leaves, chopped
    2 tablespoons lemon juice
    ¾ cup (200g) Greek yoghurt
    1 tablespoon tahini
    1 tablespoon pomegranate molasses

    1 Preheat oven to 200°C/180°C fan. Line a large oven tray with baking paper.

    Dry-fry spices in a small frying pan over medium heat for 1 minute or until fragrant. Transfer to a spice grinder or mortar and pestle;

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