Couscous With Eggplant (Aubergine)

Dancer^'s Note:

couscous with aubergine

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 1 tablespoon shallots or 1 tablespoon scallion , chopped
• 2 tablespoons onions , finely chopped
• ¼ teaspoon turmeric
• ¼ teaspoon coriander , ground
• 1 cup eggplant , diced
• salt
• black pepper , freshly ground
• 1 cup water
• 1 cup couscous , precooked
• 1 tablespoon butter
• 1 tablespoon lemon juice , fresh

Directions:

1. Heat the oil in a saucepan, add the shallots, onions, turmeric, coriander, eggplant, salt and pepper.
2. Cook over medium-high heat, stirring, until wilted, but do not brown.
3. Add the water, bring to a boil, add the couscous and blend well.
4. Cover tightly, remove from the heat and let stand for 5 minutes.
5. Add the butter and lemon juice, stir and blend with a fork to separate the grains.
6. Keep warm.

Reviews

[Anu]

Fantastic! I scaled this down to 1 serving since I'm the only one at home who likes eggplant. I didn't have shallots so I used a total of 1 tablespoon of onions. I also used 1/2 cup water and peppered the final product generously. This is the first time I've used couscous, and I definitely will make this again!

[RedVinoGirl]

I hate to give this kind of rating and seldom do but the first time ever, I followed the recipe exactly as stated and we totally disliked it. I tried to salvage the dryness and lack of taste by adding balsamic vinegar (lots!) which helped things but didn't rectify it. I keep going over the recipe in my mind to see where I may have forgotten a step...but I didn't. Wanted to love this one (and had an eggplant to use) but just didn't.

[Kana]

This is yummy. The eggplant part freezes well, too! When you are ready to serve, all you have to do is make the couscous!