Ingredients
Spiced Roasted Vegetables
- 2 small eggplants, cut into bite-sized cubes
- 1 can (15 ounce) garbanzo beans, drained and rinsed
- 8 ounces 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
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
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
Roast the Spiced Vegetables
- Preheat your oven to 425 degrees Fahrenheit and line a large sheet pan with parchment paper.
- Spread the eggplant cubes, drained garbanzo beans, and sliced oyster mushrooms across the sheet pan. Drizzle with the olive oil, then sprinkle the salt, cayenne, paprika, ground ginger, garlic powder, cumin, cinnamon, and cardamom over everything. Use your hands to toss and massage the spices into the vegetables until every piece is evenly coated and your hands smell warmly fragrant.
- Spread everything into a single layer, making sure nothing is piled on top of each other. Roast for 20 minutes, flipping everything halfway through with a spatula. The eggplant should be golden and creamy soft when you press it, the chickpeas should be crisped and slightly split at the seams, and the mushrooms should have shrunk down with dark, chewy edges. The whole pan will smell deeply spiced and toasty. Let the vegetables cool slightly while you prepare the salad.
Make the Couscous Salad
- In a large bowl, combine the cooked couscous, diced cucamelons or cucumbers, sliced green onions, and chopped parsley. Add the lemon zest and lemon juice, season with salt and pepper, and toss everything together until the couscous is bright and evenly dressed. It should taste lemony and fresh with a little bite from the green onions.
Assemble and Serve
- Gently fold the warm roasted vegetables into the couscous salad, being careful not to crush the eggplant. The warmth from the roasted vegetables will release the fragrance of the spices into the cool salad, and you should be able to smell the cardamom and cinnamon as you toss everything together.
- Divide into bowls and drizzle generously with Calabrian chili tahini. Serve alongside steamed artichokes or warm flatbread for a complete meal.