Hearty pearl couscous with eggplant, spinach, and beans from The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (page 167) by America's Test Kitchen Editors

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Notes about this recipe

  • csavegetablesfan on September 28, 2025

    Great. I used chard instead of spinach. Cooking the stems with the onions and placing the leaves on top of the couscous to cook. Delicious served with some good olive oil and a little extra salt.

  • dinnermints on April 11, 2021

    Flavorful one-pot meal with a delicious combination of ingredients. The eggplant is first tossed in some spices and microwaved before cooking (I used paper towels instead of coffee filters), and I liked the results even though it's a bit more time-consuming. I used whole wheat giant couscous and cooked for 12 minutes, which was perfect. Instead of canned great Northern beans, I used home-cooked scarlet runners, and found this was a good recipe to highlight this splendid and hefty bean. Having no fenugreek, I googled around and ended up using dry mustard + a little maple syrup added to the cooking mixture. I also doubled it (cooked it in a very large skillet that wasn't nonstick, and it still worked out fine), using half the amount of oil called for and four cups cooked beans, and found it freezes beautifully. Lastly, I would up the spinach to five ounces for a single recipe, and a little lemon juice squeezed on top hits the spot.

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