Couscous With Eggplant (Aubergine) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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couscous with aubergine Ingredients:
1 tablespoon olive oil |
1 tablespoon shallots or 1 tablespoon scallion, chopped |
2 tablespoons onions, finely chopped |
1/4 teaspoon turmeric |
1/4 teaspoon coriander, ground |
1 cup eggplant, diced |
salt |
black pepper, freshly ground |
1 cup water |
1 cup couscous, precooked |
1 tablespoon butter |
1 tablespoon lemon juice, fresh |
Directions:
1. Heat the oil in a saucepan, add the shallots, onions, turmeric, coriander, eggplant, salt and pepper.
2. Cook over medium-high heat, stirring, until wilted, but do not brown.
3. Add the water, bring to a boil, add the couscous and blend well.
4. Cover tightly, remove from the heat and let stand for 5 minutes.
5. Add the butter and lemon juice, stir and blend with a fork to separate the grains.
6. Keep warm.
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