Za’atar Roasted Eggplant Couscous Bowl

Za’atar Roasted Eggplant Couscous Bowl

Nutrition Facts

Serving Size
Amount Per Serving
Calories 510
% Daily Value
Total Fat 25g
Saturated Fat 4.5g
Cholesterol 15mg
Sodium 800mg
Total Carbohydrate 63mg
Dietary Fiber 10g
Protein 13g
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time

45 min.

Serving & Size

1 bowl

Add To Pantry

Israel couscous or pearl couscous is meatier than regular couscous and has a pleasant chewy texture. Simmered in Tomato Bisque with Basil, it makes a tasty grain for this vegetarian bowl.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Campbell’s Signature Tomato Bisque with Basil
1 pouch (1.81 kg)
1 pouch (8 cups/4 lb)

A signature twist on traditional tomato soup, this delicious bisque is made with cream and butter, seasoned with onions and finished with a hint of basil for a premium flavour experience.

Israeli Couscous 1 L 4 cups
Min Israeli Couscous 45 mL 3 tbsp
Each ground cumin and ground coriander 20 mL 4 tsp
Chopped eggplant (1 inch/2.5 cm pieces) 3 L 12 cups
Olive oil 125 mL 1/2 cup
Za’atar seasoning 30 mL 2 tbsp
Tahini paste 125 mL 1/2 cup
Plain 2% yogurt 60 mL 1/4 cup
Lemon juice 60 mL 1/4 cup
Salt 5 mL 1 tsp
Cayenne pepper 1 mL 1/4 tsp
Small cauliflower florets, steamed 2 L 8 cups
Canned or cooked sliced beets 2 L 8 cups
Chopped toasted almonds 250 mL 1 cup
Za’atar seasoning 20 mL 4 tsp
1. In large saucepan, bring soup to simmer; stir in couscous, garlic, cumin and coriander. Cook, stirring every 5 minutes, for 18 to 20 minutes or until couscous is tender. Hold for service. (Makes 8 cups/2 L.)
2. Preheat oven to 425°F (220°C). Toss together eggplant, olive oil and za’atar seasoning. Arrange in single layer on parchment paper–lined baking sheets. Roast for 20 to 25 minutes or until very tender. Can be served hot or cold. Can be prepared 24 hours in advance and refrigerated. (Makes 4 cups/1 L.)
3. Whisk together tahini paste, yogurt and lemon juice until smooth. Stir in salt and cayenne. Can be prepared 24 hours in advance and refrigerated. (Makes 1 cup/250 mL.)

Recipe Tip

  1. Serving: Spoon 1/2 cup (125 mL) couscous into serving bowl. Top with 1/4 cup (60 mL) eggplant, 1/2 cup (125 mL) cauliflower, 1/2 cup (125 mL) sliced beets and 1 tbsp (15 mL) almonds. Drizzle with 1 tbsp (15 mL) tahini sauce. Sprinkle with 1/4 tsp (1 mL) za’atar seasoning.

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