Moroccan Eggplant With Couscous

Ingredients

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 Cubed peeled eggplant (about 1-½ pounds) - (½-inch)
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
1 cup Water
2 cups Uncooked couscous

Preparation

1
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*
2
Combine first 5 ingredients in a small bowl; stir well.
3
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.
4
Reduce heat, and simmer 2 minutes. Remove from heat; stir in couscous.
5
Cover and bake at 350 degrees for 20 minutes.
6
Yield: 6 servings (servingsize: 2 cups).

Tools

 



Yield:

6.0 servings

Added:

Monday, November 30, 2009 - 4:52pm

Creator:

Anonymous

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