Couscous with Roasted Eggplant, Chickpeas and Mint

Method

1. 1

   Heat the oven to 220°C. Toss the eggplant with 35 ml of oil and a generous pinch of salt. Spread on a large baking sheet in a single layer. Roast for 18 minutes.Heat the oven to 425°F. Toss the eggplant with 2¼ tbsp (35 ml) of oil and a generous pinch of salt. Spread on a large baking sheet in a single layer. Roast for 18 minutes.

   Start 18 min timer
2. 2

   Turn the eggplant. Add the dry chickpeas to the sheet, toss with 10 ml of oil, and roast another 8–10 minutes until the eggplant is golden and soft and the chickpeas are hot.Turn the eggplant. Add the dry chickpeas to the sheet, toss with 2 tsp (10 ml) of oil, and roast another 8–10 minutes until the eggplant is golden and soft and the chickpeas are hot.

   Start 8 min timer
3. 3

   While the vegetables finish, put the couscous in a heatproof bowl. Bring the broth to a boil and pour over the couscous, using the liquid ratio on the packet. Cover for about 5 minutes, or for the packet time, then rake through with a fork.

   Start 5 min timer
4. 4

   Whisk the remaining oil with the lemon juice, zest and a grind of pepper. Fold the eggplant and chickpeas into the couscous with the dressing. Taste for salt, scatter torn mint over the bowl and serve warm.