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Savory Stuffed Eggplant Boats with Whole Wheat Couscous

November 19, 2019  |  By: Whitney E. RD

As you may know, I love grains. Oats, quinoa, whole-grain sprouted bread – I’m all about it.

You may also know that the more intact the grain, the more nutrient density it carries. So when I can, I choose whole wheat pasta over white pasta and colored rice over white rice, for example.

With couscous, though, I always thought there was just one version. Up until recently, I had no idea there was such thing as whole wheat couscous! And let me tell you, this is a game-changer for me.

I always make sure I have a substantial source of carbs in my meals so that I’m actually satisfied, and I also aim to include a good amount of fiber and plant-protein, which is another reason I love this whole wheat couscous  – it has 7 grams of fiber and 8 grams of protein per serving!

Plus, couscous is so simple, and it goes with pretty much everything. Case in point — this eggplant right here.

These savory stuffed eggplant boats are filled with an incredibly delicious whole wheat couscous vegetable mixture, veggie sausage, and vegan cheese. I made this recipe with both store-bought vegan cheese shreds and my homemade Vegan Parmesan Cheese, and both versions were a hit.

Savory Stuffed Eggplant Boats with Whole Wheat Couscous

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

These Savory Stuffed Eggplant Boats with Whole Wheat Couscous are delicious and so easy to make. They're perfect for the whole family!

Author: Whitney English

Recipe type: vegan, gluten-free

Serves: 4

Ingredients

• 2 medium-sized eggplants
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 garlic clove, minced
• 2 veggie sausages
• 2 cups cooked Bob's Red Mill Whole-Wheat Couscous
• 1 cup vegan cheese (optional)*
• chopped parsley

Instructions

1. Preheat oven to 400°F.
2. Slice eggplant lengthwise and scoop out the flesh, making sure to leave the skin intact and avoid "puncturing your boat." Chop flesh and set aside.
3. Brush eggplants and tomatoes with 1 tablespoon olive oil and bake skin-side down for 20 minutes.
4. In a saucepan, saute onion and garlic with 1 tablespoon olive oil for 2-3 minutes. Add veggie sausage and eggplant flesh and continue to cook for about 10-12 minutes.
5. Add couscous and continue to cook for 2-3 minutes.
6. Add roasted tomatoes to the eggplant mixture and distribute among boats.*
7. Top with parsley and vegan parmesan and enjoy!

*If using vegan cheese, add this to the mixture, then return the boats to the oven for another 5 minutes.

3.5.3226

Weigh-in: Have you heard of whole-wheat couscous? What is your favorite way to eat couscous?