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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (141g) Recipe makes 4 servings |
||
| Calories 228 | ||
| Calories from Fat 59 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.6g | 10% | |
| Saturated Fat 2.4g | 11% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 26mg | 1% | |
| Potassium 143mg | 4% | |
| Total Carbohydrate 36.0g | 12% | |
| Dietary Fiber 3.0g | 11% | |
| Sugars 0.8g | ||
| Protein 5.9g | 11% | |
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Ingredients
- 1 tablespoon olive oil
- 1 tablespoon shallot or 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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- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Preparation > Time to Make > < 30 mins
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- Dietary > Lighter Fare
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: ChicagoRN
On Aug 24, 2008
I hate to give this kind of rating and seldom do but the first time ever, I followed the recipe exactly as stated and we totally disliked it. I tried to salvage the dryness and lack of taste by adding balsamic vinegar (lots!) which helped things but didn't rectify it. I keep going over the recipe in my mind to see where I may have forgotten a step...but I didn't. Wanted to love this one (and had an eggplant to use) but just didn't.
From: Kana
On Sep 2, 2006
This is yummy. The eggplant part freezes well, too! When you are ready to serve, all you have to do is make the couscous!
From: Anu
On May 4, 2002
Fantastic! I scaled this down to 1 serving since I'm the only one at home who likes eggplant. I didn't have shallots so I used a total of 1 tablespoon of onions. I also used 1/2 cup water and peppered the final product generously. This is the first time I've used couscous, and I definitely will make this again!
From: abbey's mom
On Feb 27, 2003
Wow! Delicate flavor. Needed to salt and pepper generously. Had no Turmeric so I used Curry powder instead. Used shallots only, no onion. I was glad no one else in the house likes eggplant. I had pleanty left over.
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