Moroccan Eggplant with Couscous

HOWARD L. PUCKETT

Yield: 6 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 300
  • Calories from fat: 11%
  • Fat: 3.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 10.1g
  • Carbohydrate: 61.3g
  • Fiber: 6.8g
  • Cholesterol: 0.0mg
  • Iron: 3.5mg
  • Sodium: 516mg
  • Calcium: 90mg

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

Preparation

  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.
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