Moroccan Eggplant with Couscous

Moroccan Eggplant with Couscous Recipe


6 servings (serving size: 2 cups)

Recipe from

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Nutritional Information

Calories 300
Caloriesfromfat 11 %
Fat 3.5 g
Satfat 0.4 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 10.1 g
Carbohydrate 61.3 g
Fiber 6.8 g
Cholesterol 0.0 mg
Iron 3.5 mg
Sodium 516 mg
Calcium 90 mg


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 (1/2-inch) cubed peeled eggplant (about 1 1/2 pounds)
2 1/3 cups chopped tomato
1 1/2 cups chopped onion
1 cup chopped carrot
1 cup chopped green cabbage
1 tablespoon minced peeled gingerroot
2 garlic cloves, minced
2 cups tomato juice
1 cup orange juice
1 cup water
2 cups uncooked couscous


Combine first 5 ingredients in a small bowl; stir well.

Heat oil in an ovenproof Dutch oven over medium-high heat. Add spice mixture, eggplant, and next 6 ingredients (eggplant through garlic); sauté 3 minutes. Add tomato juice, orange juice, and water; bring to a boil. Reduce heat, and simmer 2 minutes. Remove from heat; stir in couscous. Cover and bake at 350° for 20 minutes.

November 1995
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