Eggplant slathered in a fragrant chermoula paste, then roasted until soft and gooey, and piled high with a fresh couscous. Easy to prepare and absolutely divine. This is satisfying enough to be a meal on its own with just a very simple side salad. The recipe makes about twice the amount of couscous you actually need, but it's difficult to make in a smaller quantity and also extra couscous on the side makes this a more complete meal. The couscous is versatile and you can easily add your own touch to it. Capers would be lovely, as would crumbled feta, sundried tomatoes, fresh tomatoes and cucumber.
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Serving Size: 1 Serving (360g) | ||
Recipe Makes: 4 | ||
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Calories: 328 | ||
Calories from Fat: 97 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.6mg | 0 % | |
Potassium 809.4mg | 21 % | |
Total Carbohydrate 51.6g | 15 % | |
Dietary Fiber 12.7g | 51 % | |
Sugars, other 39g | ||
Protein 9.9g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 328
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