This Hummus-Couscous Loaf is a comforting, plant-based main dish that combines the earthy richness of roasted eggplant and carrots with the creamy tang of a homemade hummus binder. The fluffy couscous provides a light texture that holds the savory mixture together, while tahini and lemon juice add a bright, zesty flavor profile. Ideal for weeknight dinners, meal prep, or as a substantial sandwich filling, this dish offers a satisfying alternative to traditional meat loaves. It’s easy to prepare with pantry staples and delivers a hearty, flavorful experience that appeals to both vegetarians and vegans alike. Serve warm with a side salad or fresh greens for a complete meal.
Hummus-Couscous Loaf
Description
This Hummus-Couscous Loaf is a comforting, plant-based main dish that combines the earthy richness of roasted eggplant and carrots with the creamy tang of a homemade hummus binder. The fluffy couscous provides a light texture that holds the savory mixture together, while tahini and lemon juice add a bright, zesty flavor profile. Ideal for weeknight dinners, meal prep, or as a substantial sandwich filling, this dish offers a satisfying alternative to traditional meat loaves. It&# 226;ÂÂs easy to prepare with pantry staples and delivers a hearty, flavorful experience that appeals to both vegetarians and vegans alike. Serve warm with a side salad or fresh greens for a complete meal.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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In a saucepan, combine 1 cup couscous and 2 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes until water is absorbed. Turn off heat and let stand, covered.
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While couscous cooks, prepare vegetables. Cut eggplant into small strips or cubes. Finely mince 2 carrots and 2 cloves of garlic.
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Heat 1/4 cup water and 1 teaspoon olive oil in a large saucepan or skillet over medium heat. Once simmering, add eggplant, carrots, garlic, salt, and freshly ground black pepper.
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Sauté vegetables until tender, about 8-10 minutes, adding small splashes of water if the pan becomes too dry. Turn off heat and set aside.
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In a blender or food processor, combine 1 1/2 cups cooked chickpeas, 1 tablespoon sesame tahini paste, freshly squeezed juice from 1/2 lemon, and 1 1/2 cups vegetable broth (or water mixed with 1 tablespoon vegetable broth seasoning). Blend until smooth.
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With the motor running, add 2 tablespoons egg replacer (or potato starch) and 2 tablespoons wheat flour. Blend until the mixture is thick and smooth.
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Pour the hummus mixture into the saucepan with the sautéed vegetables. Stir well to coat the vegetables evenly.
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Add the cooked couscous to the vegetable-hummus mixture. Mix thoroughly until the couscous is evenly distributed and coated.
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Lightly grease a glass loaf pan with olive oil. Transfer the mixture to the pan and press down firmly and evenly to compact the loaf.
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Dust the top of the loaf with paprika and additional black pepper.
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Bake for 50-55 minutes until the top is golden and the loaf is set.
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Let the loaf rest in the pan for 10-15 minutes before slicing.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 84.5kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 4.3mg1%
- Total Carbohydrate 15.3g6%
- Dietary Fiber 2.1g9%
- Sugars 0.9g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
