Couscous Loaf with Feta, Eggplant, and Onion

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* Exported from MasterCook *

 

Couscous Loaf with Feta, Eggplant, and Onion

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 cups water

1 1/2 cups uncooked couscous

1 teaspoon turmeric

1/2 teaspoon salt

2 teaspoons olive oil

2 cups diced eggplant

1 cup diced zucchini

1/2 cup chopped bottled roasted red bell peppers

1/2 cup diced onion

2 teaspoons dried oregano

3 garlic cloves -- minced

1/2 cup drained canned chickpeas (garbanzo beans)

1 cup crumbled feta cheese -- (4 ounces)

1 large egg

cooking spray

 

Preheat oven to 325°.

 

Bring water to a boil in a medium saucepan; gradually stir in couscous,

turmeric, and salt. Remove from heat. Cover and let stand 5 minutes. Fluff with

a fork.

 

Heat oil in a large nonstick skillet over medium-high heat. Add eggplant and

next 5 ingredients (eggplant through garlic); sauté 4 minutes. Combine eggplant

mixture, couscous, chickpeas, feta, and egg. Coat a 9 x 5-inch loaf pan with

cooking spray; line with parchment paper, allowing the parchment to extend over

outside edges. Spoon couscous mixture into pan, pressing firmly to pack. Fold

parchment over top of couscous mixture. Bake at 325° for 45 minutes or until

set. Cool on a wire rack 10 minutes. Unfold parchment; invert molded couscous

mixture onto a platter. Cool 15 minutes. Slice; serve warm.

 

Yield: 8 servings (serving size: 1 slice).

 

 

 

Source:

" http://home.att.net/~ashburysaubergines/c-d/15.htm "

 

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Per Serving (excluding unknown items): 75 Calories; 6g Fat (68.0% calories from

fat); 4g Protein; 2g Carbohydrate; trace Dietary Fiber; 40mg Cholesterol; 353mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat.

 

 

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