Couscous with eggplant
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive Oil |
| 1 | tablespoon | Shallots or Scallions, chop |
| 2 | tablespoons | Onions, finely chopped |
| ¼ | teaspoon | Turmeric |
| ¼ | teaspoon | Coriander, ground |
| 1 | cup | Eggplant, diced |
| 1 | x | Salt |
| 1 | x | Black Pepper, freshly groun |
| 1 | cup | Water |
| 1 | cup | Couscous, precooked |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Lemon Juice, fresh |
Directions
Heat the oil in a saucepan, ad the shallots, onions, turmeric, coriander, eggplant, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown. Add the water, bring to a boil, add the couscous and blend well. Cover tightly, remove from the heat and let stand for 5 minutes. Add the butter and lemon juice, stir and blend with a fork to separate the grains. Keep warm. From The Gazette, 91/10/23. Posted by James Lor.
Related recipes
- Couscous
- Couscous & vegetables
- Couscous and vegetables
- Couscous stuffed eggplant
- Couscous with chick-peas and tomatoes
- Couscous with chicken & artichokes
- Couscous with chickpeas
- Couscous with chickpeas & vegetables
- Couscous with chickpeas and vegetables
- Couscous with fruit
- Couscous with lentils tomatoes & basil
- Couscous with lentils tomatoes and basil
- Couscous with lentils~ tomatoes & basil
- Couscous with mushrooms
- Couscous with peas
- Couscous with roasted tomato
- Couscous with seven vegetables
- Couscous with veggies
- Couscous with zucchini
- Moroccan eggplant with couscous