Couscous is tiny beadlike pasta that's traditional in Mediterranean cuisine. It soaks up the fresh flavors of ingredients, like tomatoes, balsamic vinegar, and herbs. Because it has a slightly higher fiber content, we recommend using whole wheat instead of plain couscous. You'll find whole wheat couscous on the grocery shelves with other types of couscous, or look for it at health-food stores.
2 small eggplants
1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
1 cup water
1 tablespoon balsamic vinegar
1/2 teaspoon dried marjoram
1/4 teaspoon ground allspice
1 1/2 cups uncooked whole wheat couscous
5 ounces (about 1 cup) crumbled feta cheese with black peppercorns
How to Make It
Preheat oven to 350°.
Prick each eggplant several times with a fork. Place eggplant on a baking sheet, and bake at 350° for 20 minutes. Cool. Cut each eggplant in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shells. Chop pulp; set shells and pulp aside.
Combine tomato and next 4 ingredients in a medium saucepan; bring to a boil, and stir in couscous. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in eggplant pulp.
Spoon couscous mixture evenly into eggplant shells; place in a 13 x 9-inch baking dish coated with cooking spray. Top evenly with cheese. Cover and bake at 350° for 25 minutes or until thoroughly heated.