Rating: 2 stars
3 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Cooking Light November 1995

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HOWARD L. PUCKETT

Recipe Summary

Yield:
6 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

300 calories; calories from fat 11%; fat 3.5g; saturated fat 0.4g; mono fat 1.9g; poly fat 0.4g; protein 10.1g; carbohydrates 61.3g; fiber 6.8g; cholesterol 0mg; iron 3.5mg; sodium 516mg; calcium 90mg.
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