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Couscous with Eggplant

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Submitted by kerrychatten

YIELD

4 servings

PREP

15 min

COOK

20 min

READY

40 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL
1 15
TABLESPOON ML SHALLOTS
or scallions, chopped
2 3E+1
TABLESPOONS ML ONIONS
finely chopped
¼ 1.3
TEASPOON ML TURMERIC
¼ 1.3
TEASPOON ML CORIANDER
ground
1 237
CUP ML EGGPLANT
diced *
1 1
X X SALT *
1 1
X X BLACK PEPPER
freshly ground *
1 237
CUP ML WATER
1 237
CUP ML COUSCOUS
precooked
1 15
TABLESPOON ML BUTTER
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 218 25% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 28mg 1%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 9%
Sugars g
Protein 11g
Vitamin A 2% Vitamin C 4%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Sugar-Free, Very low in sodium, Low Sodium
 

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