Moroccan Eggplant Tangine

Moroccan Eggplant Tangine over Couscous

Moroccan Eggplant Tangine over Couscous


  • 1 C Couscous
  • 1 C Chick Peas
  • 1 large (2 med) eggplant - cubed
  • 2 Tomatoes - cubed
  • 1 Onion - diced
  • 4oz tomato paste
  • 1 bunch mint
  • 1 bunch parsley
  • 3 oz dates
  • 3 Tbl shelled pistachios (unsalted) - chopped
  • 3-4 cloves garlic
  • 2 Tbl Olive oil


  • 1 tsp cinnamon
  • 1/2 tsp cumin
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper


  • Heat water to a boil, add couscous, cover and return to a boil. Once boiling, turn off the burner leaving the pan on the heat so the couscous can expand.
  • Heat olive oil in a pan, cube eggplant into bite size pieces, peel and cut garlic. Add eggplant to the hot oil and cook for 6-8 minutes. Once eggplant is browned and softened, add the garlic and salt/pepper to taste. Stir in tomatoes and onion; cook for 2-3 minutes then add can of tomato paste.
  • Spice your mixture and stir until fragrant, then add chick peas, figs, mint, and parsley.
  • Plate your dishes, garnishing with the chopped pistachios.

Jessica Ferrucci

The Happy Runner is the everyday athlete; finding balance by carrying six coffees without spilling them on the subway, meditating on elevator rides, and weight lifting your laptop as your hurdle a puddle to make your 9AM meeting. The Happy Runner is a community of like-minded beautiful souls striving to add a little sense of movement and meditation back on the agenda.