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Couscous with Eggplant
1 T olive oil
1 T shallots or scallions, finely chopped
2 T onions, finely chopped
1/4 tsp turmeric
1/4 tsp ground coriander
1 cup eggplant, diced into 1/4 inch cubes
salt and freshly ground pepper to taste
1 cup water
1 cup couscous
1 T butter
1 cup couscous
1 T butter
1 T fresh lemon juice
Heat olive oil in saucepan. Add shallots, onion, turmeric, coriander,
salt, pepper, and eggplant; cook, stirring until wilted but not
brown. Add water, bring to a boil. Add couscous; cover tightly
and remove from heat; let sit for 5 minutes. Add butter and lemon
juice, stir and serve. Makes 4 servings.
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Couscous 33