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We are huge fans of food stuffed within other food. A beautiful purple globe eggplant creates the perfect bowl for this Middle Eastern or Moroccan-inspired vegetarian recipe sweetened with raisins, soured with preserved lemon, nut-ified with pistachios, and savored-up with garlic. If you don’t want to make stuffed eggplants, you can still make the couscous filling by dicing up only one eggplant and sautéing until soft.
Game plan: Preserved lemon is often found at the grocery store in the pantry section with other jarred fruits and vegetables. You can use whatever onion you want for this recipe, although you might not want to use red onion.