Mid-East: Moroccan Eggplant With Couscous

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* Exported from MasterCook *

 

Moroccan Eggplant With Couscous

 

Recipe By : Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 193

Serving Size : 6 Preparation Time :0:00

Categories : Vegetable Pasta

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons curry powder

2 teaspoons ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon olive oil

8 cups peeled eggplant -- 1 1/2 pounds

cut into 1/2 " cubes

2 1/3 cups chopped tomato

1 1/2 cups chopped onion

1 cup chopped carrot

1 cup chopped green cabbage

1 tablespoon minced peeled gingerroot

2 cloves garlic -- minced

2 cups tomato juice

1 cup orange juice

1 cup water

2 cups uncooked couscous

 

Combine first 5 ingredients in a small bowl; stir well. Heat oil in an

ovenproof Dutch oven over medium-high heat. Add spice mixture, eggplant, and

next 6 ingredients (eggplant through garlic); saute 3 minutes. Add tomato

juice, orange juice, and water; bring to a boil. Reduce heat, and simmer 2

minutes. Remove from heat; stir in couscous. Cover and bake at 350 degrees

for 20 minutes.

 

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NOTES : Serving size: 2 cups.

Nutr. Assoc. : 0 0 0 0 0 0 3234 0 0 0 2495 2415 630 0 0 0 0 449

 

 

Karen S

ksonness