Couscous With Eggplant
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | T | Olive Oil |
| 1 | T | Shallots or Scallions, chop |
| 2 | T | Onions, finely chopped |
| 1/4 | t | Turmeric |
| 1/4 | t | Coriander, ground |
| 1 | c | Eggplant, diced |
| Salt | ||
| Black Pepper, freshly groun | ||
| 1 | c | Water |
| 1 | c | Couscous, precooked |
| 1 | T | Butter |
| 1 | T | Lemon Juice, fresh |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 64
Calories From Fat: 56
Total Fat: 6.3g
Cholesterol: 7.6mg
Sodium: 75.6mg
Potassium: 64.6mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: 1g
Protein: <1g