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| RECIPE FOR COUSCOUS WITH EGGPLANT |
Title: Couscous With Eggplant Serves: 4
Ingredients:
| 1.00 | tb | Olive Oil | | 1.00 | tb | Shallots or Scallions, chop | | 2.00 | tb | Onions, finely chopped | | 0.25 | ts | Turmeric | | 0.25 | ts | Coriander, ground | | 1.00 | c | Eggplant, diced | | 1.00 | x | Salt | | 1.00 | x | Black Pepper, freshly groun | | 1.00 | c | Water | | 1.00 | c | Couscous, precooked | | 1.00 | tb | Butter | | 1.00 | tb | Lemon Juice, fresh |
Instructions: Heat the oil in a saucepan, ad the shallots, onions, turmeric, coriander, eggplant, salt and pepper.
Cook over medium-high heat, stirring, until wilted, but do not brown.
Add the water, bring to a boil, add the couscous and blend well.
Cover tightly, remove from the heat and let stand for 5 minutes.
Add the butter and lemon juice, stir and blend with a fork to separate the grains.
Keep warm.
Compliments of: Kathleen's Recipe Swap Page http://www.
cyberspc.
mb.
ca/~netdir/recipe
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