Aubergine and Mushroom Couscous

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“This is another example of something I came up with while rummaging through my cupboard. The reason I am using the term aubergine rather than "eggplant" is because I came up with this recipe while in France. This is wonderful as a side dish to grilled meats such as lamb, steak or chicken.”

Ingredients Nutrition


  1. In a bowl, mix the aubergine and the mushrooms with 1/2 teaspoon of salt, 1/2 teaspoon curry spice and 1/2 teaspoon black pepper. Set them aside for 2-3 minutes to 'degorge' the aubergines; to rid them of bitterness.
  2. In the meantime, mix the couscous, raisins, 1/2 teaspoon salt, 1/2 teaspoon curry spice, 1/2 teaspoon black pepper and 1/2 teaspoon dried thyme in a bowl.
  3. In a frying pan, saute the aubergine and the mushrooms in the E.V olive oil until softened and browned, about 5 minutes.
  4. Pour boiling water over the spiced couscous so that the water comes about 1/4 inch. Cover with a lid and let stand for 2 minutes.
  5. NOTE: After the 2 minutes, fluff the couscous with a fork and test to see if it is cooked enough. If it still has a bite to it, add another tablespoon or so of water and recover to cook another 30 seconds or so.
  6. Take the lid off the couscous and add the teaspoon of butter and fluff with a fork. Add the sauteed mushrooms and aubergine.

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