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Name: Moroccan Eggplant with Couscous
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 ts Ground cinnamon; 1 c Orange juice; 1 tb Minced peeled gingerroot; 2 ts Ground cumin; 1/2 ts Pepper; 2 c Tomato juice; 1/2 ts Salt; 2 Garlic minced; 8 c Cubed peeled eggplant (about; 1 c Chopped green cabbage; 1 1/2 c Onions chopped; 1 tb olive oil; 2 c Uncooked couscous; 1 c Water; 2 1/3 c Chopped tomato; 2 ts Curry powder; 1 c Chopped carrot

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INGREDIENTS

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

Servings

INSTRUCTIONS

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 G Internet, G Internet.

NOTES

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Moroccan Eggplant with Couscous

1 ts Ground cinnamon
1 c Orange juice
1 tb Minced peeled gingerroot
2 ts Ground cumin
1/2 ts Pepper
2 c Tomato juice
1/2 ts Salt
2 Garlic minced
8 c Cubed peeled eggplant (about
1 c Chopped green cabbage
1 1/2 c Onions chopped
1 tb olive oil
2 c Uncooked couscous
1 c Water
2 1/3 c Chopped tomato
2 ts Curry powder
1 c Chopped carrot

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 G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (340g)
Recipe Makes: 6 Servings

Calories: 364
Calories from Fat: 16 (4%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 248.5mg		9 %
Potassium 698.1mg		18 %
Total Carbohydrate 75.5g		22 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 68.7g
Protein 12g		17 %
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.

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Calories per serving: 364

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