Couscous With Eggplant

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Shallots or scallions - chop
2 tablespoons	30ml	Onions - finely chopped
1/4 teaspoon	1.3ml	Turmeric
1/4 teaspoon	1.3ml	Coriander - ground
1 cup	146g / 5.1oz	Eggplant - diced
		Salt
		Black pepper - freshly groun
1 cup	237ml	Water
1 cup	237ml	Couscous - precooked
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Lemon juice - fresh

Recipe Instructions

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.

Source:
Viana La Place

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