The Australian Women’s Weekly Food

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MOROCCAN SPICED EGGPLANT & PEARL COUSCOUS SALAD

PREP + COOK TIME 1 HOUR 5 MINUTES SERVES 4

2 tablespoons cumin seeds
1 tablespoon fennel seeds
1 teaspoon dried chilli flakes
2 medium eggplant (600g), halved lengthways
1/3 cup (80ml) olive oil
1 cup (170g) pearl or moghrabieh couscous
400g can chickpeas, drained, rinsed
½ cup (75g) pomegranate seeds
1 cup loosely packed fresh flat–leaf parsley leaves, chopped
2 tablespoons lemon juice
¾ cup (200g) Greek yoghurt
1 tablespoon tahini
1 tablespoon pomegranate molasses

1 Preheat oven to 200°C/180°C fan. Line a large oven tray with baking paper.

Dry-fry spices in a small frying pan over medium heat for 1 minute or until fragrant. Transfer to a spice grinder or mortar and pestle;

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