Couscous With Eggplant
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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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Preparation
- 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.
Private Notes
Comments
Cooked up easily enough but the eggplant cut to quarter-inch dice completely vanished in the couscous. Good thing I added the carrots, as another commenter suggested, or the dish would have had no texture at all. Simpler to just fry up the eggplant in slices and serve the couscous on the side.
Added chopped carrots and topped it with some greek yogurt. Good, easy recipe.