1 cup couscousolive oil 1 tsp. paprika ¼ tsp. ground cinnamon ½ tsp. salt 2 Tbsp. parsley, chopped 1 onion, halved & thinly sliced 1 eggplant 3 tsp. ground cumin ¼ tsp. ground cloves 2 Tbsp. butter ½ lemon or lime
Put couscous in med. bowl & add 1½ cups boiling water. Let stand 10 mins, then fluff with fork. In a lg. skillet, sauté onion in olive oil over med. heat for 10 mins. Remove onions from skillet; set aside. Cut eggplant into ½” slices, then into eighths. Place in a lg. bowl. Combine paprika, cumin, cinnamon, cloves, & salt. Sprinkle over eggplant & toss until well coated. In same lg. skillet, sauté eggplant in olive oil over med. heat, covered, tossing several times, until soft (20-25 mins). Remove eggplant from skillet & return to lg. bowl. Add cooked onions to eggplant & toss. Using same skillet, melt butter, add couscous, stirring/tossing for 2-3 mins until warm. Add couscous to cooked eggplant & onions & toss. Add salt to taste. Place in serving dish. Garnish with parsley & sprinkle with juice of fresh lemon or lime.
Submitted by member Rachel Jackson, adapted from The Produce Bible by Leanne Kitchen