Couscous With Eggplant

By Pierre Franey

Published October 15, 1991

Total Time
15 minutes
Rating
4(27)
Comments
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

  • 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 ¼-inch cubes

  • Salt and freshly ground pepper to taste

  • 1 cup water

  • 1 cup precooked couscous

  • 1 tablespoon butter

  • 1 tablespoon fresh lemon juice

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

36 grams carbs; 8 milligrams cholesterol; 230 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 3 grams fiber; 330 milligrams sodium; 6 grams protein; 1 gram sugar

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

  1. 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.

  2. 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.

  3. Step 3

    Add the butter and lemon juice, stir and blend with a fork to separate the grains. Keep warm.

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Ratings

4 out of 5
27 user ratings
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Comments

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Rabia

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.

Juliana

Added chopped carrots and topped it with some greek yogurt. Good, easy recipe.

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