Couscous with eggplant

4 Servings

Ingredients

QuantityIngredient
1tablespoonOlive Oil
1tablespoonShallots or Scallions, chop
2tablespoonsOnions, finely chopped
¼teaspoonTurmeric
¼teaspoonCoriander, ground
1cupEggplant, diced
1xSalt
1xBlack Pepper, freshly groun
1cupWater
1cupCouscous, precooked
1tablespoonButter
1tablespoonLemon 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.