Savory Stuffed Eggplant Boats with Whole Wheat Couscous
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.
- Preheat oven to 400°F.
- 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.
- Brush eggplants and tomatoes with 1 tablespoon olive oil and bake skin-side down for 20 minutes.
- 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.
- Add couscous and continue to cook for 2-3 minutes.
- Add roasted tomatoes to the eggplant mixture and distribute among boats.*
- Top with parsley and vegan parmesan and enjoy!
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Weigh-in: Have you heard of whole-wheat couscous? What is your favorite way to eat couscous?