Name: Couscous with spiced eggplant and lemony yoghurt
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 medium_piece (1.2kg), eggplants, halved, sliced thinly; 4 clove garlic, crushed; 1 tablespoon za'atar; 3 teaspoon ground cumin; 2 teaspoon ground coriander; 2 teaspoon ground turmeric; 3/4 teaspoon chilli flakes; 1/2 cup (125ml) olive oil; 1/3 cup (80ml) cold water; 1 1/2 cup (300g) couscous; 1 tablespoon extra virgin olive oil; 1 1/2 cup (375ml) boiling water; 1/2 cup fresh coriander sprigs (cilantro), loosely packed; 1 cup (280g) natural yoghurt; 1 tablespoon lemon rind, finely grated; 1 tablespoon lemon juice; 1 clove garlic, crushed

Ingredients

4 medium_piece (1.2kg), eggplants, halved, sliced thinly

4 clove garlic, crushed

1 tablespoon za’atar

3 teaspoon ground cumin

2 teaspoon ground coriander

2 teaspoon ground turmeric

3/4 teaspoon chilli flakes

1/2 cup (125ml) olive oil

1/3 cup (80ml) cold water

1 1/2 cup (300g) couscous

1 tablespoon extra virgin olive oil

1 1/2 cup (375ml) boiling water

1/2 cup fresh coriander sprigs (cilantro), loosely packed

1 cup (280g) natural yoghurt

1 tablespoon lemon rind, finely grated

1 tablespoon lemon juice

1 clove garlic, crushed

Method

1.Preheat oven to 200°C (180°C fan forced).

2.Place eggplant, garlic, spices and chilli in a large roasting pan, drizzle with combined olive oil and the cold water. Roast for 25 minutes, stirring halfway through cooking time, or until eggplant is golden and tender. Season to taste.

3.Meanwhile, place couscous in a heatproof bowl, drizzle with extra virgin olive oil, using your fingertips, rub oil into couscous. Stir in the boiling water, cover, stand for 10 minutes. Fluff couscous with a fork, season to taste.

4.Make lemony yoghurt. Stir ingredients in a small bowl until well combined.

5.Serve couscous topped with eggplant mixture, lemony yoghurt, coriander and a little extra za’atar.

Test Kitchen Za’atar is a blend of roasted sesame seeds, sumac and dried herbs such as wild marjoram and thyme, but the ingredients depend on each maker.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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