Moroccan Eggplant with Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 teaspoons curry powder |
2 teaspoons ground cumin |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 tablespoon olive oil |
8 cups (1/2-inch) cubed peeled eggplant (about 1 1/2 pounds) |
2 1/3 cups chopped tomato |
1 1/2 cups chopped onion |
1 cup chopped carrot |
1 cup chopped green cabbage |
1 tablespoon minced peeled gingerroot |
2 garlic cloves, minced |
2 cups tomato juice |
1 cup orange juice |
1 cup water |
2 cups uncooked couscous |
Directions:
1. Combine first 5 ingredients in a small bowl; stir well.
2. Heat oil in an ovenproof Dutch oven over medium-high heat. Add spice mixture, eggplant, and next 6 ingredients (eggplant through garlic); sauté 3 minutes. Add tomato juice, orange juice, and water; bring to a boil. Reduce heat, and simmer 2 minutes. Remove from heat; stir in couscous. Cover and bake at 350° for 20 minutes.
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