| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive Oil |
| 1 |
tb |
Shallots or Scallions, chop |
| 2 |
tb |
Onions, finely chopped |
| 1/4 |
ts |
Turmeric |
| 1/4 |
ts |
Coriander, ground |
| 1 |
c |
Eggplant, diced |
|
|
Salt |
|
|
Black Pepper, freshly groun |
| 1 |
c |
Water |
| 1 |
c |
Couscous, precooked |
| 1 |
tb |
Butter |
| 1 |
tb |
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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