Description
An elegant, satisfying vegan meal that is easy to put together and delightful to dig into!
Ingredients
- About 1 cup cooked couscous (or 1/2 cup dry)
- 1 medium eggplant or 1 -2 zucchini (8 – 10 inches long)
- 1 small/medium onion, peeled & chopped
- 2 – 4 cloves garlic, peeled & chopped
- 1 Tablespoon extra virgin olive oil, plus more for drizzling
- 1 – 2 fresh tomatoes, chopped (1 – 1 1/2 cups)
- About 1/2 cup chopped sweet peppers (or peppers with a light kick), chopped
- 1 – 1 1/2 cups cooked (or canned) chickpeas
- 1 small (2.25-oz.) can of sliced olives, drained
- A few sprigs of fresh basil, chopped
- Bacon salt (or salt) and Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning), to taste
Instructions
- Preheat the oven to 425 F. and line a baking sheet with silicon baking mat or brush with oil. Cook the couscous following package directions. It should result in 1 to 1 1/4 cups of cooked couscous.
- While the couscous is cooking, cut the eggplant or zucchini in half (or thirds) and scoop out the inside, leaving a shell for filling. Chop the removed veggie flesh into small bits. Toss the chopped bits with the Tablespoon of oil, onion and garlic and spread into a thin layer on the baking sheet. Drizzle or brush the shells with oil as well and add them to the baking sheet. Roast at 425 F. for 10 – 15 minutes or until the veggies are tender.
- While the veggies are roasting, get the rest of the ingredients except basil and seasonings ready and place them into an oiled saute pan or wok. When roasting is done, add the roasted chopped veggies to the pan and saute for about 5 – 10 minutes or until everything is nice and hot and the tomatoes have softened. Taste and add basil and seasonings to your liking.
- Scoop the filling into the hot shells and serve! Or you can store in a covered container in the fridge and reheat later – or eat it cold. Leftover filling can be enjoyed as a side dish or a lovely lunch.
Notes
I cut my eggplant into thirds for smaller portion sizes, but it was a little tricky scooping out the flesh on the middle bit.
A sprinkle of feta or goat cheese would be lovely on the top.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2026, Sumptuous Spoonfuls. This recipe was made by a REAL person with REAL ingredients. The photos are real photos taken by me personally. There is nothing AI here. This is real food made by real people for real people. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.