INGREDIENTS

INSTRUCTIONS

Put the couscous in a large bowl and sprinkle with the cold water to dampen
it.
Add a little more water if the couscous seems very dry but don't get it
water logged.
Put the sliced and chunked eggplant in layers on a large plate and salt
each layer well. Leave to stand for half an hour to get the bitter juices
out. Then rinse the eggplant.
"Saute" the vegetables in the ready diluted bouillon for 15 minutes in a
large pot with a lid that closes well, this takes the place of frying.
Now add the spices, boiling water and remaining bouillon cubes. Simmer for
20 minutes before adding the chickpeas. Cook for another 10 minutes.
This is dish is traditionally made in a "couscoussier", a large pot with a
strainer that fits in the top so that things can be steamed over the pot.
To improvise use a strainer or colinder that fits over the pot you are
using, though make sure that the holes aren't too big, or else put a cloth
between the strainer and the pot. Put the damp couscous in the
strainer/colinder over the pot with the vegetable mixture in it, and let
the couscous steam while the mixture continues to cook for about another
half hour or until the couscous is tender and fluffy and the vegetables are
soft.
Serve the couscous first. Then serve the vegetables with a slotted spoon
over the couscous, and finally, use the remaining broth as a sort of gravy
to be poured over the top.
Posted to FATREEE list members by Michelle Dick while the list was down.
Date:    Sat, 12 Oct 96 14:16:13 PDT
From:    Leiah and Jason Elbaum <elbaum@dircon.co.uk>

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