Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 eggplant (s)
- 1 tablespoon olive oil
- 1 can chickpeas
- 5 tablespoon tomato paste
- 160 g couscous
- 1 lemon (s), organic
- 1 bunch parsley
- salt and pepper
- 1 teaspoon garam masala
- 1 teaspoon curry powder
Print Recipe
Pin Recipe Instructions
- Roughly dice the aubergines. Sweat the Garam Masala in 1 tablespoon of olive oil until fragrant. Add the aubergine cubes and fry lightly. Then simmer with tomato paste, a little water and the chickpeas for about 15 minutes. Season with the juice of half a lemon, salt, pepper and curry.
- Meanwhile, prepare the couscous according to the instructions on the packet. Add the juice from the other half of the lemon as well as the chopped parsley and salt. If you like, you can fold in a little coarsely chopped lemon peel.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below