• 1 medium-sized eggplant, peeled and cubed
  • 10 cloves of garlic, peeled
  • 1/4 cup olive oil (divided)
  • 1/2 teaspoon salt (divided)
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cardamom
  • 1/2 white onion, diced
  • 1 cup whole wheat couscous
  • 1 1/4 cups chicken or vegetable stock


  1. Preheat oven to 400 degrees.
  2. Spread the eggplant cubes out on a lightly oiled baking sheet and toss 8 of the whole cloves of peeled garlic on there too. Pour a light drizzle of olive oil over the vegetables. Salt and pepper, sprinkle lightly with cumin, curry powder, and cardamom. Put them in the oven to bake for 20 minutes.
  3. In a frying pan, lightly sauté your diced onion at a medium-low heat until almost translucent and then add two cloves of chopped garlic for the last two minutes of cooking. About 10 minutes total time.
  4. In a saucepan bring the chicken stock and ¼ teaspoon salt to a boil. Add couscous, stirring quickly. Cover and remove from heat. Let stand 5 minutes. Fluff with a fork.
  5. Stir together the cooked couscous, onions and garlic, and roasted eggplant and garlic.