Careme

Instructions

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1. 1.

   Prepare the produce:

   • Cut 1 medium eggplant (about 1 pound) into 3/4-inch cubes.
   • Dice 12 ounces dry-farmed tomato.
   • Finely dice 1/2 medium yellow onion.
   • Mince 3 garlic cloves.
   • Chop 1/4 cup Italian parsley leaves.
   • Zest and juice 1/2 lemon.

   Keep each prepared ingredient separate. Toss the eggplant with 3/4 teaspoon fine sea salt and let it stand for 10 minutes while finishing the other prep; pat it dry.

2. 2.

   Heat 2 tablespoons extra-virgin olive oil in a wide, deep skillet over medium-high heat. Add the prepared eggplant and cook for 8 to 10 minutes, stirring occasionally, until well browned and nearly tender. Transfer it to a plate.

3. 3.

   Lower the heat to medium. Add 1 tablespoon extra-virgin olive oil and the prepared onion; cook for 3 minutes until softened. Add the prepared garlic and cook for 30 seconds.

4. 4.

   Add the spice mixture:

   • 1 tablespoon harissa paste
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon crushed caraway seeds
   • 1/2 teaspoon smoked paprika
   • 1/4 teaspoon ground black pepper

   Cook for 30 seconds, stirring, until fragrant.

5. 5.

   Stir the prepared tomato into the skillet and cook for 3 minutes. Add the cooked garbanzo beans, browned eggplant, 1 cup water, and 1/2 teaspoon fine sea salt. Bring to a simmer, then reduce the heat to medium-low and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the eggplant is silky and the sauce lightly thickens.

6. 6.

   While the stew simmers, bring 3/4 cup water and 1/4 teaspoon fine sea salt to a boil in a small saucepan. Stir in 1/2 cup dry couscous, cover, remove from the heat, and let stand for 5 minutes; fluff with a fork.

7. 7.

   Remove the stew from the heat and stir in the prepared lemon juice. Divide the couscous between two shallow bowls, spoon over the stew, and finish with the prepared lemon zest and parsley.

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