Couscous with Eggplant and Pepitas

I just want to say that I do not make my couscous properly. I make it the super-fast American way. Mostly I make couscous on days when I am really in a hurry, though this one took slightly more time than the usual. Hope you enjoy!

1/2 cup sliced celery
1/2 cup sliced onions
1 cup diced, peeled eggplant
2 tablespoons olive oil
pinch of salt

handful sliced sun-dried tomatoes
1/2 preserved lemon, diced
1 tablespoon capers
1 3/4 cup chicken broth (or vegetable)
1 1/3 cup couscous

large handful pepitas

In a medium saucepan, heat the olive oil. Add the salt, onions and celery and fry until the onions start to brown. Add eggplant and fry for 2-3 minutes. Add tomatoes, preserved lemon, capers and chicken broth, then bring to a boil. Add couscous and stir well. Cover and remove from the heat; let sit for 7 minutes. Fluff and stir in pepitas. Serves 2-4.


  1. Your way seems just fine to me. That's a very nice recipe.

  2. Thanks, Mary! I've been enjoying it quite a bit, especially with hot sauce.

  3. Love pepitas and have a huge bag to use up. Thanks for the great idea!

  4. Loulou,

    I really like pepitas in steel-cut oatmeal too. It's just delicious and adds a nice crunch (lately I pair the pepitas in oatmeal w/ dried apricots).


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