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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 228
% Daily Value**
Total Fat 7g
10%
Saturated Fat 2g
3%
Unsaturated Fat 0g
Cholesterol 8mg
3%
Sodium 29mg
1%
Total Carbohydrate 36g
12%
Dietary Fiber 3g
12%
Sugars 1g
Protein 6g
Vitamin A  3%Vitamin C  5%
Calcium  2%Iron  3%
Potassium  4%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Couscous with Eggplant

Date Added: June 11, 2009

Ingredients:

1 Cup Water
1 Tablespoon Butter
1/4 Teaspoon Turmeric
1 Tablespoon Olive Oil
2 Tablespoons Onions finely chopped
1/4 Teaspoon Cilantro ground
1 Tablespoon Shallot or Scallions chop
1 Cup Eggplant diced
1 Cup Couscous precooked
1 Tablespoon Lemon Juice fresh
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Directions:

1. Heat the oil in a saucepan, ad 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.

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Dietary Notes:
This recipe is low-sodium with 28.75mg per serving and low-cholesterol with 7.75mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Butter, Gluten, Eggplant, Sulfites, Fructose Malabsorption, Cilantro, Onion, Olive Oil allergies.
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