Title: COUSCOUS WITH EGGPLANT
Categories: Vegetables
Yield: 4 servings
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
1 x Salt
1 x Black Pepper, freshly groun
1 c Water
1 c Couscous, precooked
1 tb Butter
1 tb Lemon Juice, fresh
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.
