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Moroccan couscous with eggplant and cauliflower

Serves   4
Prep time: 20 mins
Cooking time: 25 mins

This delicious vegetable dish is full of flavour and makes for an easy and economical mid-week meal.  

  • Moroccan
  • Dinner
  • Eggplant
  • Cauliflower
  • Vegetarian
Moroccan couscous with eggplant and cauliflower



  • 3 tablespoons Pams Pure Olive Oil  
  • 1 red onion, thinly sliced  
  • 3 cloves garlic, crushed and finely chopped  
  • 1 eggplant, diced to 1cm chunks  
  • 1/2 medium head cauliflower, divided into small florets  
  • 70g Pams Walnuts, roughly chopped  
  • 1 teaspoon ground allspice  
  • ½  teaspoon Pams Ground Cinnamon  
  • ½ teaspoon Pams Ground Coriander  
  • ½ teaspoon Pams Ground Cumin  
  • 1 teaspoon sumac  
  • Salt and freshly ground black pepper  
  • 400g can Pams Tomatoes   
  • 2 tablespoons lemon juice  
  • 1 packet Pams Finest Moroccan Couscous    
  • Handful of roughly chopped Pams Italian Parsley   
  • 2 tablespoons roughly chopped mint  
  1. Heat the oil in a large saucepan and cook the onion, garlic, eggplant and cauliflower until the eggplant is tender and the vegetables golden.  
  2. Add the walnuts and spices to the pan and cook for a further two minutes before adding the tomatoes, half a cup of water and lemon juice.  
  3. Simmer on a low heat for 10 minutes.  
  4. Cook the Pams Finest Moroccan Couscous according to the packet instructions.   
  5. Serve the eggplant and cauliflower with the couscous and garnish with parsley and mint.