Gluten Free Option Available
Contains Sesame & Nuts (in garnish only)
Spice Level: Not Spicy
From Chef Marilena: This dish is inspired by one of the chefs who has taught and encouraged me the most, Che Zico Ali, and it blends the amazing flavors of North Africa and the Middle East. It features a Moroccan chermoula baked eggplant, served with Israeli cous cous – a type of pasta also known as giant or pearl cous cous – and a protein packed green hummus.
Following the instructions provided, preheat your oven to 375F and place chermoula eggplant onto a tray into the oven for roughly 8 minutes. Bring 3L of water to a boil, reduce to a simmer and submerge bag of Israeli couscous in for 6 minutes. Spoon and swoosh green hummus in the center of your plate creating a pool for the cous cous to sit in. Top with chermoula eggplant, drizzle remaining sauce if desired. Top with toasted almonds for added crunch.