Couscous with Eggplant (version III)
1 tablespoon olive oil
1 tablespoon shallots or scallions, finely chopped
2 tablespoon onions, finely chopped
1/4 teaspoon turmeric
1/4 teaspoon ground coriander
1 cup eggplant, diced into 1/4 inch cubes
salt and freshly ground pepper to taste
1 cup water
1 cup couscous
1 tablespoon butter
1 cup couscous
1 tablespoon butter
1 tablespoon fresh lemon juice
Heat olive oil in saucepan. Add shallots, onion, turmeric, coriander,
salt, pepper, and eggplant; cook, stirring until wilted but not
brown. Add water, bring to a boil. Add couscous; cover tightly and
remove from heat; let sit for 5 minutes. Add butter and lemon
juice, stir and serve.
Makes 4 servings.
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