Moroccan Eggplant With Couscous

Photo: flickr user kimberlykv

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 Cubed peeled eggplant (about 1-½ pounds) - (½-inch)

cups Chopped tomato

1 1/2 cups Chopped onion

1 cup Chopped carrot

1 cup Chopped green cabbage

1 tablespoon Minced peeled gingerroot

2 Cloves garlic, minced

2 cups Tomato juice

1 cup Orange juice

1 cup Water

2 cups Uncooked couscous

Preparation

I don't know the exact recipe used at Houston's, but it is good. It tastes like it is probably a*wysiwyg* type of recipe -) probably no*secret*

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

Heat oil in an ovenproof Dutch oven over medium-high heat. Add spice mixture, eggplant, and next 6 ingredients (eggplant through garlic); saute 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 degrees for 20 minutes.

Yield: 6 servings (servingsize: 2 cups).

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Tags:

African

Moroccan

vegetable

Yield:

6.0 servings

Added:

Monday, November 30, 2009 - 4:52pm

Creator:

Anonymous

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