Spiced Eggplant and Chickpea Skillet with Lemon-Herb Couscous

1. Brown the Eggplant

1. Heat 2 tablespoons of olive oil in a wide, deep skillet or Dutch oven over medium-high heat.
2. Add the cubed eggplant with a pinch of salt. Cook, stirring occasionally, for 7 to 8 minutes until golden-brown and softened. Transfer the browned eggplant to a plate and set aside.

2. Build the Spiced Skillet

1. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same pan.
2. Add the diced red onion and cook for 3 to 4 minutes until translucent.
3. Stir in the minced garlic, ground cumin, smoked paprika, ground coriander, cinnamon, and red pepper flakes. Cook for about 1 minute until fragrant.
4. Stir in the tomato paste, cooking for another minute to deepen its flavor.
5. Pour in the canned diced tomatoes along with 100ml of water, scraping up any browned bits stuck to the bottom of the pan.
6. Return the browned eggplant to the pan and fold in the drained chickpeas. Season with 1 teaspoon salt and black pepper.
7. Bring the mixture to a gentle simmer, cover with a lid, and let it cook for 12 to 15 minutes, until the eggplant is meltingly tender and the sauce has thickened.

3. Prepare the Lemon-Herb Couscous

1. While the skillet simmers, place the couscous in a heatproof bowl.
2. Pour over 250ml of boiling vegetable broth (or boiling water with a pinch of salt). Cover tightly with a plate or lid and let steam for 5 minutes.
3. Uncover the couscous and fluff with a fork. Stir in the lemon zest, 1 tablespoon of lemon juice, half of the chopped parsley, and half of the chopped mint.

4. Finish and Serve

1. Taste the eggplant and chickpea skillet, adjusting salt, pepper, or lemon juice as desired.
2. Scatter the remaining parsley, mint, and crumbled feta cheese over the skillet.
3. Serve hot straight from the skillet alongside bowls of the fluffy lemon-herb couscous.