Couscous With Eggplant
- Total Time
- 15 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 1tablespoon olive oil
- 1tablespoon finely chopped shallots or scallions
- 2tablespoons finely chopped onions
- ¼teaspoon turmeric
- ¼teaspoon ground coriander
- 1cup diced eggplant cut into ¼-inch cubes
- Salt and freshly ground pepper to taste
- 1cup water
- 1cup precooked couscous
- 1tablespoon butter
- 1tablespoon fresh lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
230 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 6 grams protein; 330 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 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.
- Step 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.
- Step 3
Add the butter and lemon juice, stir and blend with a fork to separate the grains. Keep warm.
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Juliana
Added chopped carrots and topped it with some greek yogurt. Good, easy recipe.
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