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.