Pistachio and almond couscous

Prep 20 min
Total 30 min
Makes 6 Servings



1 cup
pearl couscous, muticoloured or plain
3 tbsp
2 tbsp
1/2 tsp
1/4 cup
whole skin-on almonds, coarsely chopped
1/4 cup
shelled pistachios
1 tbsp
eggplant, cut into large cubes
garlic cloves, minced
1/2 cup
chopped fresh parsley


  • Cook couscous in a large pot of boiling water, following package directions but omitting salt, until couscous has absorbed all the water, about 10 min.
  • Whisk tahini with 1/4 cup water, lemon juice and 1/8 tsp salt in a large bowl until smooth. Set aside.
  • Toast nuts in a large non-stick frying pan set over medium-high, stirring often, about 5 min. Set aside to cool. Reduce heat to medium. Add oil, then eggplant. Cook, stirring often, until softened, about 7 min. Stir in garlic and remaining salt during last 3 min of cooking. Stir into tahini dressing.
  • Stir couscous and parsley into eggplant mixture. Sprinkle with nuts and pomegranate seeds.

Superfood benefits

Pistachios: A handful is a smart snack, with just as much protein as an egg and nearly a quarter of our daily dose of iron.


Calories 270, Protein 8 g, Carbohydrates 36 g, Fat 12 g, Fibre 5 g, Sodium 114 mg.
Recipe Collections
Latest Recipes