Vegetarian Cous-Cous


  • eggplant, peeled and diced
  • small shallots, diced
  • cup green olives, chopped
  • zucchini, diced
  • stalks of celery, diced
  • 10-12 oz can peeled tomatoes
  • tbsp Persian Lime Olive Oil
  • ground clove
  • Harissa Olive Oil to finish (omit if you don’t like spicy)
  • box of couscous, prepare as instructed


  1. Place eggplant in a bowl of salted water and set aside.
  2. Sauté the shallots and olives in a skillet until soft. Drain the eggplant; add to skillet with the zucchini and celery. Cook for 5 minutes. Add the tomato, a pinch of cloves and Persian Lime Olive Oil to skillet. Cook 10-15 more minutes.
  3. When finished season lightly with salt, pepper and Harissa Olive Oil to taste. Serve over couscous.