Baked Couscous Stuffed Eggplant

2 medium eggplants

3 tablespoons olive oil

3 minced garlic cloves, minced

5 bunches minced scallions

3 medium chopped tomatoes

4 tablespoons wheat germ

2 tablespoons lemon juice

cup fresh minced cilantro

1 teaspoon ground cumin

1 teaspoon chili powder

teaspoon turmeric

Salt and pepper to taste

2 cups of water in a pot and add couscous. Remove from heat and let stand until couscous is cooked. Remove stems from eggplant and cut longitudinally. Remove pulp from center of eggplant leaving a inch shell. Dice removed portion of eggplant. Heat olive oil in frying pan then add diced eggplant and garlic. Saute until eggplant is tender while stirring frequently. Add scallions and tomatoes and cook until soft. Take cooked couscous and stir in eggplant garlic mixture, wheat germ, lemon juice, cilantro, cumin, chili powder, turmeric, salt and pepper. Preheat oven to

375 degrees F and oil a baking sheet. Stuff the eggplant shells with couscous filling and place on the oiled baking sheet. Bake for 30 to 45 minutes or until shells cooked through. Remove from oven and serve warm.