Saffron-Kissed Seitan Kebabs with Charred Eggplant & Pomegranate-Walnut Couscous

Ingredients

• 150 g seitan, cut into 1-inch cubes
• 200 g eggplant, cut into 1-inch cubes
• 0.5 cup pearl couscous, uncooked
• 0.25 cup pomegranate arils, fresh
• 25 g walnuts, roughly chopped
• 1 cup vegetable broth, for couscous
• 2 tbsp olive oil, divided
• 0.1 g saffron threads, large pinch
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 0.25 tsp paprika
• 2 cloves garlic, minced
• 1 tbsp lemon juice, fresh
• 10 g fresh mint, chopped
• 10 g fresh parsley, chopped
• 0.5 tsp sea salt
• 0.25 tsp black pepper

Instructions

1. 1

   Steep saffron threads in 2 tbsp warm water for 5 minutes; set aside.

2. 2

   Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.