roasted eggplant couscous salad

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this would make an attactive first course to a special meal or an outdoor meal.

Varied greens of mixed lettuce leaves and red kidney meals contrast well with

the shades of yellow (eggplant, garbanzos, couscous).

-pat

 

" The same treatment works well for thick hofibut or sworefist- "

--scan-guage 3/29

 

 

* Exported from MasterCook *

 

Roasted Eggplant Couscous Salad - Canyon Ranch

 

Recipe By : Canyon Ranth cookbook by Jeanne Jones (1998)

Serving Size : 6 Preparation Time :0:00

Categories : *Sent Appetizers

Salads Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----EGGPLANT SALAD-----

1 pound eggplant -- one small

6 cloves garlic -- peeled

1/2 cup chopped green chiles -- canned

pinch ground cumin

pinch paprika

pinch freshly ground black pepper

pinch salt

1/4 cup frozen orange juice concentrate -- undiluted

2 tablespoons chopped cilantro leaves

-----ADDITIONS-----

1 1/2 cups water

3/4 cup dried couscous

3 cups baby lettuce leaves

or mixed spring greens

6 tablespoons fresh orange juice

6 tablespoons cooked kidney beans -- well rinsed

6 tablespoons cooked garbanzo beans -- well rinsed

 

1) Preheat oven to 375F.

 

2) Spray a baking sheet lightly with non-stick vegetable cooking spray. Place

the eggplant on the baking sheet and roast for about 1 hour,, or until it is

very soft. Halfway through the baking time place the garlic on the baking sheet

with the eggplant. Remove the baking sheet from the oven and let cool until the

eggplant can be safely handled.

 

3) Peel the eggplant and cut it into thin strips. Mince the garlic.

 

4) Combine the eggplant and garlic with the remaining ingredients for hte

eggplant salad.

 

5) Bring the water to a boil in a small saucepan. Add the couscous, mix well,

cover, and remove from the heat. Let sant for at least 5 minutes or until all

the liquid has been absorbed.

 

6) To serve: place 1/2 cup of the greens on each of 6 plates. Drizzle the greens

with 1 tablespoon of orange juice.

 

7) Spray the inside of a small, 3-inch bowl or ramekin with vegetable oil. Pack

1/4 cup of the eggplant strips into the bowl. Top with 1/4 cup couscous,

pressing down firmly. Invert the bowl on the greens on each plate, then carfully

remove the bowl.

 

8) Sprinkle the greens on each plate with 1 tablespoons each of kidney and

garbanzo beans.

 

NUTRITION estimated by publisher: each serving 140 cals, less than 1g fat (4%

cff)

 

>kitpath 3/99

 

 

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NOTES : This is both an attractive and a nutritious appetizer. It is practically

fat free, the combination of couscous and beans provides a complete plant

protein.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 449 0 0 0 0 0

 

 

 

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