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moroccan eggplant with couscous

  • 6servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons Curry powder

  2. 2 teaspoons Ground cumin

  3. 1 teaspoon Ground cinnamon

  4. teaspoon Salt

  5. teaspoon Pepper

  6. 1 tablespoon Olive oil

  7. 8 cups Cubed peeled eggplant (about 1-1/2 pounds) -- (1/2-inch)

  8. 21/3 cup Chopped tomato

  9. 1 1/2 cup Chopped onion

  10. 1 cup Chopped carrot

  11. 1 cup Chopped green cabbage

  12. 1 tablespoon Minced peeled gingerroot

  13. 2 Cloves garlic; minced

  14. 2 cups Tomato juice

  15. 1 cup Orange juice

  16. 1 cup Water

  17. 2 cups Uncooked couscous

Instructions Jump to Ingredients ↑

  1. Date: Mon, 04 Mar 1996 20:16:30 From: smiler@... (Scott Miller) I don't know the exact recipe used at Houston's, but it is good. It tastes like it is probably a *wysiwyg* type of recipe --> probably no *secret* ingredients. Here are a couple of my favorites from Cooking Light Magazine: Recipe By: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 193 Combine first 5 ingredients in a small bowl; stir well.

  2. 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.

  3. Reduce heat, and simmer 2 minutes. Remove from heat; stir in couscous.

  4. Cover and bake at 350 degrees for 20 minutes. Yield: 6 servings (serving size: 2 cups).

  5. MC-RECIPE@...

  6. MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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