Couscous With Eggplant

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon finely chopped shallots or scallions
• 2 tablespoons finely chopped onions
• ¼ teaspoon turmeric
• ¼ teaspoon ground coriander
• 1 cup diced eggplant cut into 1/4-inch cubes
• Salt and freshly ground pepper to taste
• 1 cup water
• 1 cup precooked couscous
• 1 tablespoon butter
• 1 tablespoon fresh lemon juice

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    228 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 5 grams protein; 7 milligrams cholesterol; 8 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat the oil in a saucepan, add the shallots, onions, turmeric, coriander, eggplant, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
2. Add the water, bring to a boil, add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
3. Add the butter and lemon juice, stir and blend with a fork to separate the grains. Keep warm.

15 minutes