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Roasted Eggplant and Garbanzo Bean Couscous Salad

  • Author: carmeninthegarden


For the Roasted Vegetables:

• 2 small eggplants, cut into bite-sized cubes

• 1 can (15 oz) garbanzo beans, drained and rinsed

• 8 oz oyster mushrooms, cleaned and sliced

• 2 tablespoons olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon cayenne pepper

• 1/2 teaspoon paprika

• 1/4 teaspoon dried ground ginger

• 1/4 teaspoon garlic powder

• 1/2 teaspoon cumin

• 1/4 teaspoon cinnamon

• 1/4 teaspoon ground cardamom

For the Couscous Salad:

• 1 cup cooked couscous

• 1 cup cucamelons or cucumbers, diced

• 2 green onions, thinly sliced

• 1/4 cup fresh parsley, chopped

• Zest of 1 lemon

• Salt and pepper, to taste

• Juice of 1 lemon


1. Preheat the oven to 425°F (220°C).

2. On a sheet pan, combine the eggplant cubes, drained garbanzo beans, and sliced oyster mushrooms.

3. On the same sheet pan, add olive oil, salt, cayenne pepper, paprika, dried ground ginger, garlic powder, cumin, cinnamon, and ground cardamom. Mix well with your hands.

4. Roast in the preheated oven for 20 minutes, flipping the vegetables halfway through the baking time.

5. Once roasted, let the vegetables cool slightly.

6. In a separate bowl, combine the cooked couscous, diced cucamelons or cucumbers, sliced green onions, chopped parsley, lemon zest, salt, pepper, and lemon juice. Toss to mix well. Gently fold the roasted vegetables into the couscous salad.

7. Serve the roasted vegetable couscous salad alongside the steamed artichoke. I served it with @eat___sunny Calabrian Chili tahini.