Vegetarian Times

Vegetarian Times


Want to look and feel good? Set a goal to eat better this winter. A few tweaks to our daily food habits can become a catalyst for meaningful and positive change. So folks, it might be cold outside, but we are going to keep on keeping on with the healthy food love all season long. Dig in to these healthy, meat-less preparations this week and reap the benefits with lighter body and happier mind.

Expert Chef Pallavi Nigam Sahay gives us two nutritious recipes to keep us full and healthy through the month. Give a quick read through the ingredients and you’ll know how why they are good for your body.

Cous Cous on Chermoula Grilled Eggplant


  1. For Chermoula grilled eggplant

  2. Eggplant 2
  3. Garlic cloves, finely chopped 2
  4. Cumin powder 1tsp
  5. Coriander powder 1tbsp
  6. Chili flakes 2 tsp
  7. Paprika 1 tsp
  8. Juice of half lime
  9. Olive oil 4 tbsp
  10. Salt

For Cous Cous Salad:

  1. Cous cous 100 g Cucumber finely chopped 1
  2. Parsley chopped 1 tbsp
  3. Mint chopped 1tbsp
  4. Red chili, chopped 1 tbsp
  5. Coriander chopped 1 tbsp
  6. Lemon juice
  7. Pomegranate seeds
  8. Olive oil 2tbsp
  9. Salt and pepper
  10. Boiling water

* For Chermoula grilled eggplants, preheat the oven at 180 degrees.
* In a bowl, mix garlic, coriander, paprika, ground cumin, chili flakes, paprika, salt, lime juice, olive oil. slice the eggplant lengthwise, apply the chermoula mix on it and place on a roasting tray. Place the roasting tray into the oven for 30-35 minutes. To check whether ready or not, prick with the fork.
* To prepare the cous cous salad, in a bowl rehydrate the cous cous with boiling water, till fluffy.
* Now in a big bowl mix all the ingredients for salad along with cous cous, and the salad will be ready.
* After the eggplants are ready, to serve pile up the cous cous salad on top of grilled eggplant. sprinkle some pomegranate seeds. Garnish with coriander leaves.

Chickpea Salad


  1. Chickpeas 100 g
  2. Cucumber, Chopped 1
  3. Spring Onion, Chopped 2
  4. Tomato 1
  5. Pomegranate seeds ½
  6. Pine nuts 3 tbsp
  7. Extra virgin Olive oil 1tbsp
  8. Sumac powder 2 tsp
  9. Lemon juice ½
  10. Honey ½ tsp

Now let’s make our Salad, here is a little trick to make this salad more interesting, heat a pan and drizzle some oil on it and sauté the chickpeas sprinkle little paprika powder, salt and pepper, sauté till they are slightly caramelised.

Then in a big plate mix all the ingredients of salad, and for the aromatic finish sprinkle over some parsley and mint. Mix properly. Finally, to season drizzle over some olive oil, Sumac Powder, honey, lemon juice, salt and pepper. Your sumptuous Mediterranean meal is ready to enjoy



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