Thanks for joining Sarah and me for Meatless Monday today. So I’ve been a little obsessed with Sheet Pan meals since I made Honey Pineapple Tofu bowls last month. It doesn’t get easier than one pan meals does it?! Coincidentally, I was sent a copy of Raquel Pelzel’s new book Sheet Pan Suppers Meatless (Copyright© 2017) and dove right into it. I modified one of her recipes to come up with my Sheet Pan Eggplant Cous Cous Dinner to share with you today. Wait there’s more-I am also giving away a prize pack including a copy of Sheet Pan Suppers Meatless and a Zwilling Pro vegetable knife courtesy of Workman Publishing. (rafflecopter below)
Sheet Pan Eggplant Cous Cous
What do I love about this Sheet Pan Eggplant Cous Cous? The whole meal can be made and served right from the sheet pan. Baking all the ingredients together in one pan allows all of the flavors to really blend quite well. This dish can be eaten warm for dinner as a side or main dish and then makes a delicious lunch as a cold salad.
I admit I was a little skeptical about preparing Cous Cous in the oven in a baking dish. I fully expected it to make a huge mess and I was pleasantly surprised by how well it turned out. Who knew? Thanks to Raquel Pelzel for that idea. The oven cooked Cous Cous has a slightly firmer texture that I really enjoyed and I know I will be using this technique again.
I started out by roasting the chick peas, eggplant and tomatoes together on the sheet pan. (You will need a large deep sheet pan like this one) I removed the chick peas after 20 minutes, to keep them crunchy, adding them back in before serving. Then I added the uncooked Cous Cous and veggie broth right to the sheet pan and covered it with foil. 12 minutes later it was perfectly cooked. Stir in a few fresh herbs, lemon and olive oil and you’ve got yourself one delicious Eggplant Cous Cous meal. Simply leave off the feta cheese for a vegan option. Could not be easier!
“The magic of Sheet Pan Suppers (Raquel Pelzel) is back, bringing its inspired one-pan approach to vegetarians, flexitarians, vegans, those following a gluten-free diet, and everyone who’s interested in adding delicious, meatless meals to their repertoire. Amazingly convenient, amazingly versatile, amazingly tasty, Sheet Pan Suppers Meatless reinvents plant-based cooking, making it easy for everyone to put vegetables front and center at the family meal. Not only is cooking on a sheet pan incredibly easy and convenient, but it uses three techniques—roasting, baking, or broiling—that intensify flavors, resulting in vegetable-forward cooking that has never tasted so good.” (Workman Publishing) Amazon link here.
- 2 1/2 Cups of grape (or similar) tomatoes
- 2 Cups of baby eggplant cut into bite size pieces
- Olive Oil for coating pan and drizzling
- Kosher salt, pepper, garlic powder, oregano to taste
- 1 tsp cumin & coriander
- 1 1/2 C uncooked cous cous
- 1 15 oz can of chick peas (drained & dried)
- 2 1/4 C of veg broth (warmed)
- juice of 1 -2 fresh lemons
- 4 oz feta cheese (optional)
- handful of fresh mint and fresh parsley chopped
- 1/2 C almond slivers
- preheat oven to 400
- Coat a large, deep sheet pan with olive oil
- Add eggplant, chick peas and tomatoes (keep chick peas separate)
- Coat above veggies with olive oil and season w salt, pepper, garlic, cumin, coriander
- Bake for 20 min
- Carefully remove chick peas from pan and set aside
- Add cous cous and broth to pan with eggplant and tomatoes
- Cover with heavy duty foil and seal sides
- Return to oven, lower temp to 375 and bake for 10-12 min
- Carefully remove from oven
- Add back in chick peas
- drizzle with olive oil and lemon
- Add feta cheese, almonds and fresh herbs
- Serve warm or room temp