Couscous with Eggplant Veggieballs

If you’re looking for a delicious and satisfying vegan meal, you’ll love this couscous with eggplant veggieballs recipe. It’s easy to make, full of flavor, and packed with protein and fiber.

Eggplant veggieballs are a great alternative to meatballs, made with roasted eggplant, breadcrumbs, cilantro, feta cheese, and spices. They’re tender, moist, and have a nice crust from frying them in a little oil. You can also bake them in the oven if you prefer.

The veggieballs are served over a bed of fluffy couscous, cooked with diced tomatoes, garlic, and more spices. The sauce is rich and aromatic, with a hint of sweetness from dried apricots and crunch from slivered almonds. The couscous absorbs all the flavors and makes a perfect base for the veggieballs.

This couscous with eggplant veggieballs recipe is inspired by Moroccan cuisine, but you can easily adapt it to your own taste by using different herbs, spices, cheese, or nuts. You can also swap the couscous for quinoa, rice, or pasta if you like.

This recipe makes 4 servings, but you can easily double it if you’re feeding a crowd or want leftovers for lunch. Enjoy!