Moroccan-Spiced Chickpea & Eggplant Tagine with Herbed Couscous

Ingredients

• 0.75 cup canned chickpeas, drained and rinsed
• 1.5 cups eggplant, cubed into 1-inch pieces
• 0.5 cup diced tomatoes, canned or fresh
• 0.75 cup vegetable broth, low-sodium
• 0.5 medium red onion, diced
• 2 cloves garlic, minced
• 0.5 teaspoon ginger, freshly grated
• 0.75 teaspoon ground cumin
• 0.25 teaspoon ground cinnamon
• 0.5 teaspoon paprika, smoked
• 0.25 teaspoon turmeric
• 3 whole dried apricots, chopped
• 2 tablespoons pumpkin seeds, raw
• 1.5 tablespoons olive oil, divided
• 0.5 cup couscous, uncooked
• 0.75 cup vegetable broth, for couscous
• 2 tablespoons fresh cilantro, chopped
• 0.5 whole lemon, zest and juice
• 0.25 teaspoon sea salt
• 0.125 teaspoon black pepper

Instructions

1. 1

   Heat 0.75 tablespoons olive oil in a large saucepan over medium-high heat. Add diced red onion and sauté for 3 minutes until softened.

2. 2

   Add minced garlic and grated ginger, cook for 1 minute until fragrant.