Moroccan Eggplant With Couscous
By: Anonymous
Published: Monday, November 30, 2009 - 4:52pm

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
2 cups Tomato juice
1 cup Orange juice
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).