Healthy Vegetarian Recipes Healthy Vegetarian Dinner Recipes Healthy Vegetarian Pasta Recipes Healthy Vegetarian Couscous Recipes Stuffed Eggplant with Couscous & Almonds 5.0 (1) 1 Review Smoky almonds, meaty eggplant and whole-grain couscous with herbs make this meal plenty satisfying. Harissa gives the creamy sauce a little kick. By Carolyn Malcoun Carolyn Malcoun Instagram Twitter As EatingWell's food editor, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after. EatingWell's Editorial Guidelines Updated on June 19, 2020 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 Yield: 4 servings Nutrition Profile: Dairy-Free Diabetes Appropriate Heart Healthy High Fiber Low Added Sugars Low Sodium Low-Calorie Soy-Free Vegetarian Jump to Nutrition Facts Ingredients ⅔ cup water plus 1 tablespoon, divided ½ cup whole-wheat couscous (see Tip) ½ teaspoon salt, divided 2 medium eggplants (about 1 pound each) 3 tablespoons extra-virgin olive oil, divided ¼ teaspoon ground pepper 1 clove garlic, finely chopped ⅓ cup mayonnaise 2 teaspoons harissa paste or 1/2 teaspoon harissa seasoning ½ cup chopped smoke-flavored almonds ½ cup chopped fresh parsley Directions Preheat grill to medium-high. Combine 2/3 cup water, couscous and 1/8 teaspoon salt in a small saucepan. Bring to a boil over high heat. Remove from heat, cover and set aside. Halve eggplants through the stem; brush the cut sides with 2 tablespoons oil and sprinkle with 1/4 teaspoon salt and pepper. Grill the eggplants, flipping once halfway, until charred and tender, 10 to 12 minutes. Let cool for 5 minutes. Meanwhile, mash garlic with the remaining 1/8 teaspoon salt on a cutting board with a fork. Combine the garlic paste, mayonnaise, harissa and the remaining 1 tablespoon water in a small bowl. Leaving a 1/4-inch-thick wall, carefully scoop out the eggplant flesh and chop. Stir the eggplant flesh into the couscous along with almonds, parsley and the remaining 1 tablespoon oil. Mound the filling in the eggplant shells. Serve with the sauce. Tips Tip: Light and fluffy couscous is made by rolling coarse semolina flour, resulting in small round granules. Choosing a whole-wheat variety gives you three times the fiber of white. Print Nutrition Facts (per serving) 457 Calories 33g Fat 35g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 457 % Daily Value * Total Carbohydrate 35g 13% Dietary Fiber 11g 39% Total Sugars 9g Protein 9g 18% Total Fat 33g 42% Saturated Fat 4g 21% Cholesterol 8mg 3% Vitamin A 697IU 14% Vitamin C 15mg 17% Folate 62mcg 16% Sodium 522mg 23% Calcium 86mg 7% Iron 2mg 13% Magnesium 37mg 9% Potassium 570mg 12% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved