COUSCOUS WITH EGGPLANT

Couscous With Eggplant image

Provided by Pierre Franey

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 tablespoon finely chopped shallots or scallions
2 tablespoons finely chopped onions
1/4 teaspoon turmeric
1/4 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

Steps:

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.
Add the water, bring to a boil, add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
Add the butter and lemon juice, stir and blend with a fork to separate the grains. Keep warm.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 329 milligrams, Sugar 1 gram, TransFat 0 grams