- COOK couscous in a large pot of boiling water, following package directions but omitting salt, until couscous has absorbed all the water, about 10 min.
- WHISK tahini with 1/4 cup water, lemon juice and 1/8 tsp salt in a large bowl until smooth. Set aside.
- TOAST nuts in a large non-stick frying pan set over medium-high, stirring often, about 5 min. Set aside to cool. Reduce heat to medium. Add oil, then eggplant. Cook, stirring often, until softened, about 7 min. Stir in garlic and remaining salt during last 3 min of cooking. Stir into tahini dressing.
- STIR couscous and parsley into eggplant mixture. Sprinkle with nuts and pomegranate seeds.
Pistachios: A handful is a smart snack, with just as much protein as an egg and nearly a quarter of our daily dose of iron.