Couscous with Eggplant
Yield
4 servingsPrep
15 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | tablespoon |
shallots
or scallions, chopped |
|
| 2 | tablespoons |
onions
finely chopped |
|
| ¼ | teaspoon |
turmeric
|
|
| ¼ | teaspoon |
coriander
ground |
|
| 1 | cup |
eggplant
diced |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | cup |
water
|
|
| 1 | cup |
couscous
precooked |
|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
lemon juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 15 | ml |
shallots
or scallions, chopped |
|
| 3E+1 | ml |
onions
finely chopped |
|
| 1.3 | ml |
turmeric
|
|
| 1.3 | ml |
coriander
ground |
|
| 237 | ml |
eggplant
diced |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 237 | ml |
water
|
|
| 237 | ml |
couscous
precooked |
|
| 15 | ml |
butter
|
|
| 15 | ml |
lemon juice
fresh |
|
Directions
Heat the oil in a saucepan, add 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.
