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Moroccan Eggplant with Couscous

HOWARD L. PUCKETT
Yield 6 servings (serving size: 2 cups)

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 (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

Nutrition 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

How to Make It

  1. 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); 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.