Moroccan eggplant with couscous
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Curry powder |
| 2 | teaspoons | Ground cumin |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | tablespoon | Olive oil |
| 8 | cups | Cubed peeled eggplant (about 1-1/2 pounds) -- (1/2-inch) |
| 2⅓ | cup | Chopped tomato |
| 1½ | cup | Chopped onion |
| 1 | cup | Chopped carrot |
| 1 | cup | Chopped green cabbage |
| 1 | tablespoon | Minced peeled gingerroot |
| 2 | Cloves garlic; minced | |
| 2 | cups | Tomato juice |
| 1 | cup | Orange juice |
| 1 | cup | Water |
| 2 | cups | Uncooked couscous |
Directions
Date: Mon, 04 Mar 1996 20:16:30 From: smiler@... (Scott Miller) I don't know the exact recipe used at Houston's, but it is good. It tastes like it is probably a *wysiwyg* type of recipe --> probably no *secret* ingredients. Here are a couple of my favorites from Cooking Light Magazine: Recipe By: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 193 Combine first 5 ingredients in a small bowl; stir well.
Heat oil in an ovenproof Dutch oven over medium-high heat. Add spice mixture, eggplant, and next 6 ingredients (eggplant through garlic); saute 3 minutes. Add tomato juice, orange juice, and water; bring to a boil.
Reduce heat, and simmer 2 minutes. Remove from heat; stir in couscous.
Cover and bake at 350 degrees for 20 minutes. Yield: 6 servings (serving size: 2 cups).
MC-RECIPE@...
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .