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Couscous with Tomato-Eggplant Sauce

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Submitted by brown eyes

YIELD

6 servings

PREP

15 min

COOK

60 min

READY

1 hrs

Ingredients

1 5
TEASPOON ML OLIVE OIL
cold-pressed
1 1
MEDIUM MEDIUM ONIONS
chopped
2 2
CLOVES CLOVES GARLIC
minced
1 1
EACH EACH EGGPLANT
unpeeled, cut into 1/2 inch cubes *
1 1
EACH EACH GREEN BELL PEPPERS
finely sliced
2 473
CUPS ML TOMATOES
peeled, chopped
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML PAPRIKA
¼ 1.3
TEASPOON ML BASIL *
¼ 1.3
TEASPOON ML ROSEMARY LEAVES
¼ 1.3
TEASPOON ML OREGANO
¼ 59
CUP ML PARSLEY LEAVES
finely chopped
1 237
CUP ML WATER
1 453.6
POUND G COUSCOUS
cooked according to package directions

Directions

Heat the olive oil in a large skillet.

Add the onion and sauté until golden.

Add the garlic and cook for 1 minute.

Add the eggplant and green pepper and cook for 10 minutes.

Add the tomatoes, salt, pepper, paprika, basil, rosemary, oregano, parsley, and water.

Cook, covered for 30 minutes.

Stir often to prevent sticking.

Mash the eggplant with a fork (or leave as chunks) and cook covered for 30 minutes more.

Serve over cooked couscous.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 220g (7.8 oz)
Amount per Serving
Calories 318 4% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 212mg 9%
Total Carbohydrate 22g 22%
Dietary Fiber 5g 22%
Sugars g
Protein 22g
Vitamin A 17% Vitamin C 49%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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