Moroccan Eggplant with Couscous

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Moroccan Eggplant with Couscous Ingredients

2 ts Curry powder	1 c Chopped carrot
2 ts Ground cumin	1 c Chopped green cabbage
1 ts Ground cinnamon	1 tb Minced peeled gingerroot
1/2 ts Salt	2 Cloves garlic; minced
1/2 ts Pepper	2 c Tomato juice
1 tb Olive oil	1 c Orange juice
8 c Cubed peeled eggplant (about	1 c Water
2 1/3 c Chopped tomato	2 c Uncooked couscous
1 1/2 c Chopped onion

Instructions for Moroccan Eggplant with Couscous

Date: Mon, 04 Mar 1996 20:16:30 From: smiler@gnn.com (Scott Miller) I dont know the exact recipe used at Houstons, but it is good. It tastes like it is probably a *wysiwyg* type of recipe --> probably no *secret* ingredients. Here are a couple of my favorites from Cooking Light Magazine: Recipe By: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 193 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 (serving size: 2 cups). MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: VegetablesCuisine: Uncategorized

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