This makes a very nice warm lunch, or supper. Served with a big mixed salad and a wholegrain bread it would be a full meal.

Spicy Eggplant and Pears on Couscous

Serving Size: 4


  • 2 medium eggplants
  • 3 ripe pears
  • 3-4 tablespoons sesame seeds toasted
  • 1 & 1/2 cups couscous
  • 1 vegetable bouillon cube
  • 3 tablespoons olive oil
  • 1 organic lemon, zest and juice
  • 1/2-3/4 teaspoon cinnamon
  • 1/4 teaspoon cumin
  • 1/4-1/2 teaspoon taco spices
  • dash of cayenne
  • salt and pepper to taste


  1. Toast the sesame seeds in a dry pan, then remove them from the pan and set aside until needed.
  2. Zest the outside of the lemon and then juice it.
  3. Cut the eggplants in small cubes.
  4. Heat the oil in a large frying pan.
  5. When the oil is hot, add the eggplant and stir well.
  6. Add the spices and again stir well to mix.
  7. As the eggplant is cooking, bring 3 cups of water to boil.
  8. Place the bouillon cube and the couscous in a bowl and add the boiling water.
  9. Place a lid on the bowl and allow the couscous to swell.
  10. Peel the pears, slice and cut into chunks.
  11. Add the pears to the cooking eggplant and gently stir to mix.
  12. Sprinkle the lemon juice around, ands season to taste with salt and pepper.
  13. Serve the eggplant and pears over the couscous.
  14. Garnish with the lemon zest and a few more sesame seeds.