Eggplant Tagine with Couscous, Chickpeas & Feta Cheese

Eggplant Tagine

with Couscous, Chickpeas & Feta Cheese

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Tonight, we’re making a hearty vegetarian tagine—a spiced, deeply flavorful stew with origins in North Africa. Eggplant and chickpeas (partly mashed to create a traditionally thick consistency) are stewed along with classic aromatics like ras el hanout, an earthy spice blend commonly used in the region's cuisine. Our tagine, served over a bed of soft, fluffy couscous, gets a bright finish from a garnish of tangy feta.

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  • Nutrition
    PER SERVING
  • Calories
    785 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Peel and thinly slice the shallot. Cut off and discard the stem end of the eggplant; quarter the eggplant lengthwise, then cut into large pieces on an angle. Drain and rinse the chickpeas. Transfer half the chickpeas to a large bowl and smash with a fork; add the remaining whole chickpeas and gently mix to combine. Quarter and deseed the lemon. Roughly chop the almonds. Pick the cilantro leaves off the stems; discard the stems.

Cook the couscous:
2 Cook the couscous:

In a small pot, combine the couscous and 1¼ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and remove from heat. Let stand for 6 to 8 minutes, or until the liquid has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Cover and set aside in a warm place.

Start the tagine:
3 Start the tagine:

While the couscous cooks, in a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, shallot and ras el hanout; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

Add the eggplant:
4 Add the eggplant:

Add the eggplant to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the eggplant is slightly softened.

Finish the tagine:
5 Finish the tagine:

Add the honey, vinegar, chickpeas and 1¼ cups of water to the pan; season with salt and pepper. Cook, stirring and turning the eggplant occasionally, 8 to 10 minutes, or until thoroughly combined and the liquid is saucy. Stir in the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste. Remove from heat.

Plate your dish:
6 Plate your dish:

Divide the cooked couscous between 2 dishes. Top with the finished tagine. Garnish with the cheese, almonds, cilantro and remaining lemon wedges. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and mince the garlic. Peel and thinly slice the shallot. Cut off and discard the stem end of the eggplant; quarter the eggplant lengthwise, then cut into large pieces on an angle. Drain and rinse the chickpeas. Transfer half the chickpeas to a large bowl and smash with a fork; add the remaining whole chickpeas and gently mix to combine. Quarter and deseed the lemon. Roughly chop the almonds. Pick the cilantro leaves off the stems; discard the stems.

2 Cook the couscous:

In a small pot, combine the couscous and 1¼ cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, cover and remove from heat. Let stand for 6 to 8 minutes, or until the liquid has been absorbed and the couscous is tender. Fluff the cooked couscous with a fork. Cover and set aside in a warm place.

Cook the couscous:
3 Start the tagine:

While the couscous cooks, in a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, shallot and ras el hanout; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

4 Add the eggplant:

Add the eggplant to the pan; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the eggplant is slightly softened.

Add the eggplant:
5 Finish the tagine:

Add the honey, vinegar, chickpeas and 1¼ cups of water to the pan; season with salt and pepper. Cook, stirring and turning the eggplant occasionally, 8 to 10 minutes, or until thoroughly combined and the liquid is saucy. Stir in the juice of 2 lemon wedges and a drizzle of olive oil; season with salt and pepper to taste. Remove from heat.

6 Plate your dish:

Divide the cooked couscous between 2 dishes. Top with the finished tagine. Garnish with the cheese, almonds, cilantro and remaining lemon wedges. Enjoy!

Plate your dish:
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